Quinoa Bowl with Crispy Roasted Chickpeas and Soft-Boiled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Quinoa Bowl with Crispy Roasted Chickpeas and Soft-Boiled Eggs

YOUR SOLIN GENERATED RECIPE

Quinoa Bowl with Crispy Roasted Chickpeas and Soft-Boiled Eggs

A vibrant bowl that beautifully balances hearty quinoa with crispy roasted chickpeas, perfectly complemented by soft-boiled eggs and fresh baby spinach. Drizzled with a tangy lemon-tahini dressing, each bite offers a mix of textures and savory notes ideal for an energizing meal.

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NUTRITION

552kcal
Protein
32g
Fat
26.8g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (111 g)

1/2 cup roasted Chickpeas (82 g)

3 large soft-boiled Eggs

1 cup baby Spinach

1 tablespoon Tahini

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and lightly toss chickpeas with a pinch of salt, pepper, and a drizzle of olive oil if desired, then spread them on a baking sheet.

  • 2

    Roast chickpeas for 20-25 minutes until crisp, stirring halfway through to ensure even crisping.

  • 3

    While chickpeas roast, cook quinoa according to package instructions, ensuring it is fluffy and fully cooked.

  • 4

    In a small pot, bring water to a boil and gently lower in the eggs. Boil for 6-7 minutes for perfectly soft-boiled eggs. Remove and place in an ice bath to halt cooking before peeling.

  • 5

    In a bowl, combine the quinoa, roasted chickpeas, and baby spinach. Peel and slice the eggs and add them to the bowl.

  • 6

    Prepare the dressing by mixing tahini with lemon juice (add a splash of water if needed to thin it out) and drizzle over the bowl.

  • 7

    Gently toss all ingredients to combine, then serve immediately and enjoy the mix of textures and vibrant flavors.

Quinoa Bowl with Crispy Roasted Chickpeas and Soft-Boiled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Quinoa Bowl with Crispy Roasted Chickpeas and Soft-Boiled Eggs

YOUR SOLIN GENERATED RECIPE

Quinoa Bowl with Crispy Roasted Chickpeas and Soft-Boiled Eggs

A vibrant bowl that beautifully balances hearty quinoa with crispy roasted chickpeas, perfectly complemented by soft-boiled eggs and fresh baby spinach. Drizzled with a tangy lemon-tahini dressing, each bite offers a mix of textures and savory notes ideal for an energizing meal.

NUTRITION

552kcal
Protein
32g
Fat
26.8g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (111 g)

1/2 cup roasted Chickpeas (82 g)

3 large soft-boiled Eggs

1 cup baby Spinach

1 tablespoon Tahini

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and lightly toss chickpeas with a pinch of salt, pepper, and a drizzle of olive oil if desired, then spread them on a baking sheet.

  • 2

    Roast chickpeas for 20-25 minutes until crisp, stirring halfway through to ensure even crisping.

  • 3

    While chickpeas roast, cook quinoa according to package instructions, ensuring it is fluffy and fully cooked.

  • 4

    In a small pot, bring water to a boil and gently lower in the eggs. Boil for 6-7 minutes for perfectly soft-boiled eggs. Remove and place in an ice bath to halt cooking before peeling.

  • 5

    In a bowl, combine the quinoa, roasted chickpeas, and baby spinach. Peel and slice the eggs and add them to the bowl.

  • 6

    Prepare the dressing by mixing tahini with lemon juice (add a splash of water if needed to thin it out) and drizzle over the bowl.

  • 7

    Gently toss all ingredients to combine, then serve immediately and enjoy the mix of textures and vibrant flavors.