INGREDIENTS

2 cups quinoa, cooked (sub cauliflower rice)
½ cup white onion, chopped
1 garlic clove, minced
1 can chickpeas 
½ -1 cup chicken broth
1 cup chicken breast, cooked and chopped (sub grass fed organic steak)
2 cups fresh spinach, packed
3 Tbsp garlic olive oil (sub harissa olive oil)

TOPPINGS

1 Tbsp green onions, sliced (sub jalapeño, deseeded and diced)
2 Tbsp gluten free soy sauce (sub coconut aminos)
Fried egg (optional)
Hot sauce
JF Universal Salt, to taste

PROCESS

In a large sauté pan heat 2 tbs olive oil and sauté onion and drained chickpeas over medium/high heat till they are a nice charred golden brown.

Turn down heat to medium and add garlic and a touch of oil. Continue to saute until garlic is just heated and cooked. Make sure not to burn the garlic.

Add spinach until wilted. Combine quinoa and add the extra oil. If needed add some broth for moisture. Deglaze the pan with the broth by turning up the heat and let all the flavors come together.

At this point of you don't think you will eat entire portion remove some before adding protein. Once the moisture is absorbed, add the cooked protein and season with salt and pepper.

Plate with spicy hot sauce on top and green onion. For extra protein, a fried egg is an awesome addition on top.

Leftovers without protein can be combined and refrigerated with a simple vinaigrette of your choice and a handful of dried cranberries for an awesome cold grain salad for the next day.