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 is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

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