Avocado Quinoa Bowl

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1 cup arugula

1/2 cup cooked quinoa

1 tbsp. of pipits

1 cup of sautéed Brussels sprouts

1/2 avocado, sliced thin

1 tbsp. of tahini

1 tsp of olive oil




1. Cook quinoa by adding two cups of water and a pinch of salt. Bring it to boil and simmer on low flame for about 15 minutes.

2. Sauté Brussels sprouts in olive oil for about 15 minutes or until lightly browned and tender. Cut avocado into thin slices.

3. In a salad bowl mix arugula, cooked quinoa, Brussels sprouts, avocado, and pipits. Drizzle tahini and give it a mix. You can add roasted chickpeas to give it a little crunch.

Bon Appetit!

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