Mediterranean Quinoa Bowl

Ingredients:

• 3 cups cooked quinoa, from 1 cup uncooked
• 2 Persian cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 avocados, diced
• Pickled red onions
• Fresh mint and/or parsley leaves
• Aleppo pepper
• Garlic yogurt sauce

Smoky Chickpeas

• 1½ cups cooked chickpeas, drained, rinsed, and patted dry
• Extra-virgin olive oil, for drizzling
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon sea salt
• Pinch of cayenne pepper

Directions:

Cook the quinoa first: Combine the 1 cup quinoa and 1 3/4 cups water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.

Remove from the heat and let it sit, covered for 10 more minutes.

Fluff with a fork.

Meanwhile, make the smoky chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, cumin, salt, and cayenne. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until golden brown and crisp.

Assemble bowls with the quinoa, smoky chickpeas, cucumbers, tomatoes, and avocado. Top with pickled onions, mint, and pinches of Aleppo pepper. Drizzle with garlic yogurt sauce and serve.

Melt butter in skillet over gentle heat until it foams.

In a bowl, whisk the eggs with milk and season with salt and pepper.

Pour the eggs into the foaming butter and cook for 2 – 3 minutes, stirring constantly, scraping the bottom of the skillet and bringing the eggs from the outside to the center. The eggs are done when they form soft, creamy curds.

Remove skillet from heat, add salmon and chives. Pile onto toast on a serving plate and serve immediately.

Servings: 4