Revitalizing Indian Lunch Bowl

Allergens

Nuts

Ingredients

• 1 cup cooked quinoa
• 1 cup cooked chickpeas
• 1 cup chopped kale
• 1 cup diced tomatoes
• 1/2 cup cucumber, sliced into half moons
• 1/2 cup red onion, thinly sliced
• 1/2 cup mango, diced
• 1/4 cup almonds, chopped
• 1/4 cup raisins
• 1 avocado, sliced
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked quinoa and chickpeas. Add kale, diced tomatoes, cucumber, red onion, mango, almonds, and raisins. Drizzle with lime juice and season with salt and pepper to taste. Toss gently to combine all ingredients.

Chef’s Insight

This dish can be customized with your favorite veggies and proteins to suit your taste preferences.

Notes

Adjust seasonings according to personal preference.