YOUR SOLIN GENERATED RECIPE
Mediterranean Quinoa Bowl with Jammy Eggs
Fluffy quinoa and protein-packed chickpeas tossed with crisp vegetables and topped with velvety jammy eggs and a zesty herb-yogurt dollop.
INGREDIENTS
3 large eggs
0.5 cup cooked quinoa
0.5 cup canned chickpeas
0.5 cup non-fat Greek yogurt
1 cup fresh baby spinach
0.5 cup cherry tomatoes
0.25 cup cucumber
1 tsp extra virgin olive oil
1 tsp lemon juice
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a small pot of water to a boil, carefully lower in the eggs, and cook for 6.5 minutes before transferring to an ice bath.
In a small bowl, stir together the Greek yogurt, lemon juice, and dried oregano until smooth.
In a large serving bowl, combine the cooked quinoa, rinsed chickpeas, spinach, halved cherry tomatoes, and diced cucumber.
Drizzle the quinoa mixture with olive oil, sea salt, and black pepper, then toss gently to combine.
Peel the cooled eggs, slice them in half to reveal the jammy centers, and place them on top of the bowl along with the yogurt sauce.