INGREDIENTS
1/2 cup
quinoa
1 cup
water
15 oz
canned chickpeas
1 tbsp
olive oil
1/2 tsp
coarse salt
5 oz
baby spinach leaves
1 large
tomato
1
avocado
3
basil leaves
1 small
garlic clove
2 tbsp
lemon juice
1 pinch
salt
1/4 cup
water
1 serving
scale
1 serving
x
1 serving
x
1 serving
x