Herbal Mosaic - Avocado Quinoa

A bright, herb-driven avocado quinoa tabouli folded with fresh parsley, pea tendrils, and soft-boiled eggs. Clean, gluten-free, and deeply refreshing, this bowl balances creamy textures with crisp greens for a nourishing meal that fits seamlessly into an all-day, performance-focused lifestyle.

Prep Time 20

Cook Time 10

Servings servings

Calories 631kcal

Author Chef Allen Campbell

Ingredients

½ cup Italian parsley chopped
1 tbsp yellow onion minced
2 tsp garlic minced
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 ½ cups cooked quinoa
4 each boiled eggs quartered
½ each avocado sliced
2 tbsp hemp hearts
1 handful pea tendrils (or arugula)
sea salt
black pepper

Instructions

Add parsley, onion, garlic, olive oil, and lemon juice to a mixing bowl and combine.
Fold in cooked quinoa and season with salt and pepper to taste.
Top with boiled egg, avocado slices, hemp hearts, and pea tendrils.

Nutrition