Enjoy this filling, nutritious, and tasty vegetarian bowl any time of the day, any day of the week.
▢ 1 cup quinoa cooked (make sure it's hot!)
▢ 1 teaspoon olive oil
▢ 1/2 teaspoon dark balsamic vinegar
▢ 1/4 teaspoon kosher salt
▢ 1 cup grape tomatoes cut in 1/2
▢ 7 1/2 ounces chickpeas can, no salt added, drained and rinsed (1/2 a can)
▢ 1/2 avocado pit removed, peeled, and sliced into strips
▢ 2 eggs large, poached
▢ 1/4 cup parsley leaves fresh
- In a mixing bowl, toss together the quinoa, olive oil, vinegar, salt, tomatoes, and chickpeas. Toss just to combine all ingredients together. Separate the mixture between two serving bowls.
- Place half of the avocado on top of the quinoa in each bowl, and place a poached egg to the side of the avocado on each bowl. Sprinkle with fresh parsley. Serve and enjoy!