Quinoa, avocado and chickpea savoury breakfast bowl

Ingredients

For 1 serving

• Quinoa35 g
• Cooked chickpeas60 g
• Avocado0.3
• Cherry tomatoes80 g
• Cucumber60 g
• Lemon juice1 tablespoon
• Extra virgin olive oil1 teaspoon
• Saltto taste

In season: June – September

Method

1. Rinse the quinoa in a fine sieve under running water to remove its bitterness and put it in a small pan with about twice its weight in water and a pinch of salt.
2. Bring to the boil, lower the heat, cover and cook for 15 minutes, until the water is absorbed and the grains show their little spiral tails; fluff it with a fork and spread it on a plate to cool.
3. Meanwhile wash the cherry tomatoes and cucumber; dice the cucumber into 1 cm cubes and quarter the tomatoes; rinse and drain the chickpeas.
4. Halve the avocado, remove the stone, peel it and cut it into 1 cm cubes.
5. Toss the quinoa, chickpeas and vegetables in a bowl and dress with lemon juice, oil and salt.