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!
Delicious Moroccan Style Recipe using our Harissa Red Pepper Quinoa cup, Holic's amazing dressings ( both Tahini and Honey Allepo) and Atoria's Flatbreads along with a fresh fennel and cucumber salad!