Make this easy meatless breakfast or lunch ahead of time. Really full and good for you.
INGREDIENTS
– 480 ml 2 cups water– 1 1/2 teaspoons tomato paste– 180 g 1 cup quinoa– 2 medium or large egg– 250 g 1 1/2 cups | 9 oz cooked chickpeas (store-bought or home-cooked)– 100 g 3.5 oz feta cheese, crumbled– a handful of sun-dried tomatoesabout 1/2 jar, I buy the ones in oil, chopped– 100 g 3.5 oz raw baby spinach, washed and dried– 1 small lemoncut in wedge– 1-2 teaspoons dried oreganoInstruction
Step 1
First, Cook quinoa:
Stir tomato paste and water in a medium pot until dissolved. Quinoa should be sieved and rinsed in hot water for 2 minutes.
INSTRUCTION
Step 2
Drain and add water to the pot. Heat on medium until simmering. Lower heat to a simmer and cook for 15 minutes to evaporate all the water.
Step 3
Cover saucepan after removing from heat. Wait 5 minutes, then uncover and fork-fluff the quinoa. Let chill.
Step 4
While quinoa boils, make eggs:
Pour water over eggs in a medium pot and cover with a lid. Heat eggs on high until they boil. Let cool for 10 minutes after removing from heat and covering. Peel eggs.
Step 5
Prepare chickpeas:
Mix chickpeas, feta, and tomatoes in a bowl. Add a teaspoon or two of tomato oil for taste. Set aside.
Step 6
Bowl assembly:
Split the quinoa between bowls. Place half the chickpea mixture in each bowl and top with spinach.
Step 7
Add an egg and 1-2 lemon wedges to each bowl. Finally, add oregano. Store tightly in the fridge for 2 days.