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Loaded Quinoa Bowl

Joanne Lusted
  • 0 minutes
  • Serves 2

INGREDIENTS

1 cup

Bpa-free canned chickpeas

1/4 cup

Dill, fresh

1

Eden garbanzo beans, Organic

1/2 cup

Radish or red bell pepper

8

Spears asparagus, trimmed and chopped (about 1 1/2 cups), thin

1/4 cup

Lemon juice, fresh

1/2 cup

Quinoa

1

Sea salt and fresh ground black pepper

1 1/2 tsp

Olive oil, extra-virgin

1 tbsp

Almonds, raw unsalted

1/4 cup

Feta cheese, low-fat