ADVERTISEMENT ‧ CONTINUE READING BELOW

Perfect Avocado and Poached Egg Quinoa Bowl

with No Comments
ADVERTISEMENT ‧ CONTINUE READING BELOW

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 1 cup cooked quinoa (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
  • 1/2 (15 ounce) can no salt added chickpeas, drained and rinsed
  • 1/2 avocado, pit removed, peeled, sliced into strips
  • 2 large eggs, poach (Need to know how to poach and egg, check out the NEXT PAGE )
  • 1/4 cup fresh parsley leaves

Instructions

  1. 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.
  2. 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!

Yields: 2 servings | Serving Size: 1 bowl | Calories: 450 | Total Fat: 19g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 186mg | Sodium: 587mg | Carbohydrates: 52g | Fiber: 14g | Sugar: 8g | Protein: 20g

READ ALSO  Fresh Strawberry Muffins – Easy Recipe
Advertisements

SmartPoints (Freestyle): 7