Prep Time: 10 minutesTotal Time: 10 minutes Ingredients 1 cup cooked quinoa (make sure it's hot!)1 teaspoon olive oil1/2 teaspoon dark balsamic vinegar1/4 teaspoon Kosher salt1 cup grape tomatoes, cut in 1/21/2 (15 ounce) can no salt added chickpeas, drained and rinsed1/2 avocado, pit removed, peeled, sliced into strips2 large eggs, poach (Need to know how to poach and egg, check out the NEXT PAGE )1/4 cup fresh parsley leaves Instructions In a mixing bowl, toss together the quinoa, olive oil, vinegar, salt, tomatoes, and chickpeas. Toss just to combine all ingredients together. Separate the mixture between two serving bowls.Place half of the avocado on top of the quinoa in each bowl, and place a poached egg to the side of the avocado on each bowl. Sprinkle with fresh parsley. Serve and enjoy! Yields: 2 servings | Serving Size: 1 bowl | Calories: 450 | Total Fat: 19g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 186mg | Sodium: 587mg | Carbohydrates: 52g | Fiber: 14g | Sugar: 8g | Protein: 20g SmartPoints (Freestyle): 7 How to Make Perfect Poached Eggs Recipe Solution Poached Egg on Toast Ingredients 2 large eggsSalt and pepper to taste Instructions 1. Add 5 cups of water to a non-stick pan.2. Bring to a boil, then lower to a simmer.3. Create a whirlpool by stirring the water in a circle with a whisk.4. Crack egg into a small bowl and carefully transfer egg to the whirlpool.5. Remove egg after 4 minutes. Sprinkle with salt and pepper.6. Serve and enjoy! Yields: 2 poached eggs | Servings: 1 poached egg | Total Fat: 4 g | Saturated Fat: 1 g | Carbohydrates: 0g | Fiber: 0 g | Sugars: 0 g | Protein: 5 g | Cholesterol 160 mg | Sodium: 61 mg SmartPoints (Freestyle): 0
