Vibrant Indian Bowl

Allergens

N/A (excluding potential allergens in the optional dressing)

Ingredients

• 1 cup cooked quinoa
• 1/2 cup chickpeas, roasted
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup mango, diced
• 1/4 cup cashews, toasted and roughly chopped
• 1 tbsp fresh cilantro, finely chopped
• 1 tbsp fresh mint leaves, finely chopped
• Lemon
• turmeric dressing:
• Juice of 1 lemon
• 1 tsp turmeric powder
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook the quinoa according to package instructions and let it cool.
2. Preheat the oven to 400°F (205°C) and roast the chickpeas for 20 minutes, or until crispy. Let them cool.
3. In a large bowl, combine the quinoa, chickpeas, cucumber, red onion, cherry tomatoes, mango, cashews, cilantro, and mint leaves.
4. Whisk together the lemon juice, turmeric powder, olive oil, salt, and pepper to make the dressing.
5. Drizzle the dressing over the bowl, mixing well to ensure even distribution of flavors.

Chef’s Insight

The vibrant colors of this dish symbolize the energy and vitality it provides, making it an ideal choice for breakfast or lunch.

Notes

This recipe emphasizes the use of fresh, whole ingredients for maximum nutritional benefits.