Power packed quinoa salad with chickpeas & egg

This salad is ideal as a meat-free main meal since it provides a balance of carbohydrate, protein, healthy fats and vegetables.

Ingredients:

185g cooked quinoa

120g tenderstem broccoli

125g tinned chickpeas, drained

80g beansprouts

8 baby tomatoes, halved

2 tablespoons pumpkin seeds

1 avocado

4 eggs

For the dressing:

Juice of half a lime

2 tablespoons extra virgin olive oil

Wasabi paste to taste

Serves: 4

Prep Time: 5 Mins

Cooking Time: 15 Mins

Method:

Rinse the quinoa and cook as per package instructions to make 1 cup of cooked quinoa. Drain excess water and set aside to cool.
Cook the broccoli for 1 1/2 minutes in boiling water then cool it down in cold water.
Using a large platter, layer the cooked quinoa, chickpeas, pumpkin seeds and beansprouts and baby tomatoes.
Peel and slice the avocado and add this and the broccoli stems on top of the other ingredients.
In a small bowl, mix the lime, olive oil and wasabi paste. Pour the dressing evenly over the salad.
In a small pot, place eggs in room temperature water. Heat slowly, and when the water starts boiling, time it for about 8 minutes. Remove from the water and once cooled, but still warm, peel shells. Cut into slices.
Divide the salad evenly between four plates and top each with the sliced boiled egg.