- 1 cup pre-cooked garbanzo beans
- 1 cup fresh spring greens
- 1/2 avocado
- 1 tsp paprika
- 1 tsp Himalayan salt
- 1 Garden Medley Keen One Quinoa cup
- 1 tbsp olive oil
Start by sauteing the garbanzo beans with the olive oil, paprika and salt until they are coated and golden brown. Slice the avocado and cook the Garden Medley Keen One cup according to package directions. Place the spring greens at the base of your bowl and top with cooked quinoa, garbanzo beans and the sliced avocado. Sprinkle with Himalayan salt. Enjoy!