Vibrant Vegetable Indian Bowl with Turmeric Quinoa and Coconut Lime Dressing

Allergens

None

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 teaspoon turmeric
• 1 tablespoon olive oil
• 1 medium red onion, diced
• 1 cup cauliflower florets
• 1 cup cherry tomatoes, halved
• 1 medium yellow squash, sliced
• 1/2 cup fresh spinach leaves
• Salt and pepper to taste
• Coconut Lime Dressing (see recipe below)

Instructions

1. In a medium saucepan, combine quinoa, water or vegetable broth, and turmeric. Bring to a boil, then reduce heat and simmer for 15 minutes until cooked. Fluff with a fork and let it cool.
2. In a large skillet, heat olive oil over medium high heat. Add the red onion and sauté for 3 4 minutes until translucent.
3. Add cauliflower florets, cherry tomatoes, and yellow squash to the skillet. Sauté for 5 minutes or until vegetables are tender but still crisp. Season with salt and pepper to taste.
4. In a large bowl, combine cooked quinoa, sautéed vegetables, and fresh spinach leaves. Toss gently to mix.
5. Drizzle Coconut Lime Dressing over the bowl and serve immediately.

Chef’s Insight

The combination of flavors and textures in this Indian bowl makes it perfect for those looking for a balanced and energizing meal.

Notes

Feel free to add additional vegetables or protein to this dish for a more filling meal.