Vegan Indian Breakfast Bowl: A Culinary Symphony of Texture, Aroma, and Flavor

Allergens

None

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1 tbsp coconut oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 tsp ginger paste
• 1 cup diced tomatoes
• 1/2 tsp garam masala powder
• Salt to taste
• 1 cup frozen peas, thawed
• 1/2 cup finely chopped cilantro
• Optional: 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine quinoa, water, and turmeric powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside.
2. In another saucepan, dry roast cumin seeds on medium heat for 30 seconds or until fragrant. Remove from pan and set aside.
3. In the same saucepan, heat coconut oil over medium heat. Add diced onion and cook until translucent, about 4 5 minutes.
4. Add garlic and ginger paste, and cook for another minute.
5. Stir in tomatoes and cook for 5 minutes or until they begin to soften.
6. Add roasted cumin seeds, garam masala powder, salt, and frozen peas. Cook for an additional 3 4 minutes, or until the peas are heated through.
7. Gently fold in the cooked quinoa and chopped cilantro, and add lemon juice if desired. Adjust seasoning as needed.
8. Serve hot with optional toppings such as freshly chopped tomatoes, avocado, and a sprinkle of paprika for added color and flavor.

Chef’s Insight

The secret to this vegan breakfast bowl lies in the perfect balance of flavors, textures, and aromas. The use of quinoa adds a nutritious base while the Indian spices elevate the dish to new heights. Don't be afraid to experiment with additional toppings or garnishes for an even more personalized experience.

Notes

Feel free to adjust the spice levels according to personal preference.