Invigorating Australian Bowl for Paleo Diet

Allergens

Nuts (almonds)

Ingredients

• 1 cup quinoa, rinsed and cooked 2 cups mixed baby spinach and kale 1 ripe avocado, sliced 1 cup cherry tomatoes, halved 1 cup canned chickpeas, drained and rinsed (optional) 1/4 cup almonds, roughly chopped 2 hard
• boiled eggs, peeled and halved Salt and pepper, to taste

Instructions

1. Cook quinoa according to package instructions. Set aside to cool.
2. In a large bowl, combine cooked quinoa, spinach, kale, cherry tomatoes, chickpeas (if using), and almonds. Toss gently to mix.
3. Top the salad with avocado slices and hard boiled eggs. Season with salt and pepper, to taste.

Chef’s Insight

The combination of quinoa, leafy greens, and chickpeas offers a complete protein source.

Notes

Feel free to customize with your favorite vegetables and proteins.