Golden Quinoa Breakfast Bowl Recipe

About this recipe

A vibrant quinoa bowl infused with spices, loaded with fresh vegetables and chickpeas for a protein-packed start to your day.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 1 Bunch Spinach Fresh 1 Bunch
• - Biona Organic Whole Cherry Tomatoes
• 1 piece Yellow Bell Pepper
• 1 L Olive Oil – Organic
• 50G Mill & Mortar Organic Ground Turmeric, 50G
• - PLJ Lemon Juice Original Sharp 500ml
• 100 g Wijaya Coriander Seeds 100G
• 50G Pepper Black Ground BWFO
• 400G Whole Chickpeas In Water
• 100 G Trs Ground Cumin Jeera Powder
• 100 G Natco Paprika Powder
• - Maldon Flakes Sea Salt

Instructions

1. 1. Rinse the quinoa under cold water until clean to remove bitterness.
2. 2. Heat olive oil in a saucepan, then add turmeric, cumin, and paprika, stirring well.
3. 3. Add quinoa and water to the pan, bring to a boil, then reduce heat and simmer for 15 minutes.
4. 4. While quinoa cooks, chop the spinach, cherry tomatoes, and red bell pepper into bite-sized pieces.
5. 5. In a skillet, sauté the vegetables in a small amount of olive oil for 5 minutes until slightly softened.
6. 6. Add the cooked chickpeas to the skillet and season with salt and black pepper, stirring well.
7. 7. Combine the cooked quinoa with the sautéed vegetables and chickpeas in a large bowl.
8. 8. Drizzle lemon juice over the mixture and toss gently to combine all flavors evenly.
9. 9. Garnish with chopped coriander for a fresh and aromatic touch.