Vibrant Indian Quinoa Bowl

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 can (15 oz) chickpeas, drained and rinsed 1 tsp ground turmeric 1 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground black pepper 1/4 tsp ground cardamom 1/4 tsp ground cinnamon 1 tbsp olive oil 1 cup cherry tomatoes, halved 1 medium cucumber, diced 1/2 cup red onion, thinly sliced 1/2 cup fresh cilantro, chopped 1 avocado, sliced Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 12 15 minutes until the quinoa is cooked and the liquid is absorbed. Set aside.
2. In another pan, heat olive oil over medium heat. Add spices (turmeric through cinnamon) and cook for 30 seconds, stirring constantly to avoid burning.
3. Add chickpeas to the pan with the spice mixture and toss to coat. Cook for an additional 2 3 minutes, then remove from heat.
4. Divide cooked quinoa between two bowls. Top each bowl with half of the chickpeas, cherry tomatoes, cucumber, red onion, avocado, and fresh cilantro. Season with salt and pepper to taste.

Chef’s Insight

This dish is not only delicious but also promotes overall wellbeing with its nutrient-dense ingredients.

Notes

Adjust the seasoning as needed to suit your taste preferences.