Vibrant Indian Quinoa Bowl – Gluten-Free Renewal

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp paprika
• Salt and pepper, to taste
• 2 cups shredded red cabbage
• 1 cup grated carrots
• 1/2 cup chopped cilantro
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh mint leaves, finely chopped
• Juice of 1 lime
• Pinch of salt

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and cook for 12 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. In a large skillet, heat olive oil over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds. Add chickpeas, turmeric, garam masala, paprika, salt, and pepper. Cook for 5 7 minutes, or until chickpeas are heated through and coated with the spices.
3. In a large bowl, combine shredded red cabbage, grated carrots, and chopped cilantro.
4. In another small bowl, mix together Greek yogurt, chopped mint leaves, lime juice, and a pinch of salt.
5. To serve, divide quinoa among 4 bowls, followed by the spiced chickpeas, cabbage carrot slaw, and a dollop of mint yogurt sauce.

Chef’s Insight

This dish is not only delicious but also packed with nutrients that will fuel your body and mind throughout the day.

Notes

Feel free to adjust the spice levels to suit your taste preferences.