Description
Ideal for: Women trying to conceive, PCOS management, sperm health, blood sugar control, hormone regulation
Ingredients
Scale
Ingredients
- ½ cup cooked quinoa (from approximately ¼ cup dry)
- 2 cups fresh baby spinach, rinsed and patted dry
- 3 tablespoons cooked chickpeas (preferably pressure-cooked)
- 1 tablespoon raw pumpkin seeds, lightly toasted
- ¼ medium avocado, thinly sliced (approximately 50g)
- 1 teaspoon extra virgin olive oil
- 1 teaspoon fresh lemon juice
- Sea salt and black pepper, to taste
Optional protein boost (choose one):
- 1 soft-boiled egg (adds approximately 6g protein)
- OR 2 tablespoons grilled chicken (adds approximately 10g protein)
- OR 2 tablespoons crumbled feta (adds approximately 4g protein)
Instructions
Method of Preparation
- Cook the quinoa: Rinse ¼ cup of dry quinoa thoroughly. In a small saucepan, combine it with ½ cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes until all the water is absorbed. Allow to rest for 5 minutes and fluff with a fork.
- Toast the pumpkin seeds: In a dry skillet over low heat, toast the pumpkin seeds for 1 to 2 minutes until slightly golden and aromatic. Set aside.
- Assemble the bowl: In a medium serving bowl, place the spinach at the base. Top with cooked quinoa, followed by chickpeas, avocado slices, and toasted pumpkin seeds.
- Dress and season: Drizzle olive oil and lemon juice evenly. Season with sea salt and black pepper to taste.
- Add protein (optional): Finish by topping with your preferred protein choice: soft-boiled egg, grilled chicken, or feta.
Nutrition
- Serving Size: 1
- Calories: 410
- Fat: 20
- Fiber: 9.1
- Protein: 18.2