Ingredients
1/2 cup uncooked quinoa
1 cup water or vegetable broth
1 cup baby spinach
1/2 cup cherry tomatoes, halved
1/2 cup canned chickpeas, drained and rinsed
1/2 avocado, sliced
2 large eggs
1/2 cup plain Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp ground cumin
1 clove garlic
Salt and pepper to taste
Fresh chives or parsley for garnish (optional)
Instructions
Preheat oven to 350°F (180°C). Rinse quinoa under cold water. In a saucepan, combine quinoa with water or broth. Cook over medium heat until water is absorbed and quinoa is tender (15-20 minutes). Let cool slightly.
Meanwhile, roast chickpeas in a bowl with olive oil, salt, and a pinch of pepper on a baking sheet. Roast for 10-12 minutes until crispy.
In a small bowl, mix lemon juice, garlic, cumin, and Greek yogurt for the sauce.
In two bowls, layer cooked quinoa, spinach, cherry tomatoes, roasted chickpeas, and sliced avocado. Top with a poached or softly-boiled egg (cook 6-7 minutes for a runny yolk). Spread the lemon-cumin sauce over the top and garnish with herbs.
Notes
Customize with other vegetables like bell peppers or zucchini.
For meal prep, store quinoa and roasted chickpeas separately and assemble fresh.
Replace Greek yogurt with silken tofu blended with lemon juice and cumin for a vegan option.
Refrigerate leftovers for up to 2 days.
- Prep Time: 10
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 180mg