NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry quinoa

0.5 cup canned chickpeas

0.75 cup non-fat Greek yogurt

2 large eggs

0.5 cup cherry tomatoes

0.5 cup cucumber

1 cup fresh spinach

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with 0.5 cup water in a small pot; bring to a boil, then simmer covered for 15 minutes until fluffy.

• 2

  While quinoa cooks, dice the cucumber and halve the cherry tomatoes, then toss them in a bowl with the fresh spinach and lemon juice.

• 3

  Bring a medium saucepan of water to a gentle simmer with a splash of vinegar; crack each egg into a ramekin and carefully slide into the water to poach for 3 minutes until the whites are set but the yolk remains runny.

• 4

  Spread the non-fat Greek yogurt across the bottom of a wide breakfast bowl to create a creamy, high-protein base.

• 5

  Layer the cooked quinoa and the rinsed chickpeas over the yogurt, then top with the lemon-dressed vegetable mixture.

• 6

  Carefully place the poached eggs on top of the vegetables, then season the entire bowl with dried oregano, sea salt, and black pepper.