Thai High-Protein Breakfast Bowl

Allergens

Soy (edamame)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup edamame, shelled and cooked
• 1 medium cucumber, diced
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped
• 2 tablespoons lime juice
• 2 tablespoons coconut aminos
• 1 teaspoon honey
• 1 teaspoon sriracha (optional)
• Salt and pepper, to taste
• 1 avocado, sliced
• 4 hard
• boiled eggs, peeled and halved

Instructions

1. Cook the quinoa according to package instructions. Set aside.
2. In a large bowl, combine chickpeas, edamame, cucumber, red bell pepper, cilantro, and green onions. Toss gently to mix.
3. In a small bowl, whisk together lime juice, coconut aminos, honey, sriracha (if using), salt, and pepper. Pour the dressing over the vegetable mixture and toss to combine.
4. Divide the cooked quinoa among 4 bowls. Top each bowl with the dressed vegetables. Add a few avocado slices and a hard boiled egg half on top of each bowl.
5. Serve immediately, and enjoy your energizing Thai High Protein Breakfast Bowl!

Chef’s Insight

To further enhance the flavors, consider adding some fresh mint or Thai basil to the dish.

Notes

This recipe is designed to provide a high-protein breakfast that energizes and rejuvenates the body.