Quinoa Breakfast Bowls with Chickpeas

May 16

SERVES 3

INGREDIENTS
1 cup quinoa (make with vegetable broth and add fresh herbs and lemon for added flavor)
3 large hard boiled eggs (or just use the egg whites)
1 15.5 oz can chickpeas, drained
1/2 Tsp ground cumin
Juice from one lime
1 1/2 cup fresh spinach
1 small avocado
1/4 cup fresh cilantro, chopped
Salsa or hot sauce to garnish (if desired)

DIRECTIONS
Cover eggs with water in a pot, and bring to a boil. Simmer for 10-11 minutes. Allow eggs to cool. Peel, chop. OR make eggs anyway you desire. Combine chickpeas, cumin, and lime juice in a pan and stir over a medium heat until thoroughly heated. In a bowl, layer the bottom with spinach, and top with quinoa, eggs, and garnish with avocado and cilantro. Add salsa or hot sauce if you desire.

* You can add grilled chicken or any other protein of your choice in place of eggs.

Philippa Bebbington, MS, RD

Philippa Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

Quinoa Breakfast Bowls with Chickpeas

Coconut Chia Pudding

Anti-Inflammatory Tofu and Veggie Scramble