Quinoa, Chickpea, Egg and Avocado Bowl with Garlic Dressing

Ingredients

• Quinoa1/2 cup (100 g)
• Chickpeas1/2 cup (100 g)
• Egg1 count (55 g)
• Broccoli1/2 cup (45 g)
• Avocado1/4 count (60 g)
• Tomato1 count (130 g)
• Spinach1 cup (30 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa and chickpeas.

2. 2

   Step 2

   Put the egg in a pot with boiling water and let boil for 8 minutes. Remove, drain, let cool and peel.

3. 3

   Step 3

   Cut the broccoli into florets and let boil for 3 minutes in salted water. Remove and drain.

4. 4

   Step 4

   Peel the avocado and slice. Cut the tomato into pieces and, if you want, you can replace half the tomato with radish or simply add it.

5. 5

   Step 5

   For the dressing, place the garlic with its skin on a pan over low heat. Cover and let cook each side for 3-5 minutes or until browned.

6. 6

   Step 6

   Peel the garlic and smash using a fork. Mix with the natural yogurt and lemon juice until obtaining a sauce. Add salt and pepper.

7. 7

   Step 7

   Place the quinoa, chickpeas, broccoli, slices of egg, avocado, tomato and spinach leaves in a bowl.

8. 8

   Step 8

   Serve with the garlic dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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