Healthy Alternatives Recipe
No substitutions, please.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Produce
Grains
Proteins
Condiments
Method
Preparation
- 1
Rinse and Cook Quinoa
Rinse 1 cup of quinoa under cold water in a fine mesh strainer. In a medium pot, combine the rinsed quinoa with 2 cups of water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 2
Prepare the Vegetables
While the quinoa is cooking, wash and chop the spinach, kale, cherry tomatoes, and carrot. Slice the avocado in half, remove the pit, and scoop out the flesh into a bowl.
Cooking
- 3
Prepare Chickpeas
Open the can of chickpeas, rinse them under cold water, and drain well. Set aside.
- 4
Cook the Eggs
In a small pan, heat 1 tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook them sunny-side up or to your desired doneness, about 3-4 minutes.
Assembly
- 5
Mix the Salad
In a large bowl, combine the cooked quinoa, chickpeas, spinach, kale, cherry tomatoes, and shredded carrot. Drizzle with the remaining olive oil and balsamic vinegar. Season with salt and black pepper to taste. Toss gently to combine.
- 6
