Quinoa, Chickpea, Edamame and Avocado Bowl

Ingredients

• Quinoa3/4 cup (150 g)
• Chickpeas1/2 cup (100 g)
• Edamame1/2 cup (80 g)
• Avocado1/4 count (60 g)
• Carrot1/2 medium (30 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa and chickpeas.

2. 2

   Step 2

   Heat water in a pot and add the edamame once boiling.

3. 3

   Step 3

   Boil for 3-5 minutes until soft. Remove and drain.

4. 4

   Step 4

   In the meantime, cut the avocado into wedges. Next, peel and grate the carrot.

5. 5

   Step 5

   In a bowl, put the chickpeas, quinoa, edamame, carrot and avocado.

6. 6

   Step 6

   Add the olive oil, lemon juice, salt and pepper to taste and mix. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Chickpea, Edamame and Avocado Bowl can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.