Rinse the quinoa and cook it with 2 cups of water. When all the water is absorbed (about 15 minutes), fluff with a fork and let it cool down.

Cook the eggs until it is soft (6 min) or hard (9 min) according to your taste.

Peel and cut the vegetables. Assemble the bowls with a few spoons of quinoa, pieces of beetroot, carrot, salad, onion and chickpeas. Shell the eggs, cut in half and place them on top. Put salt, pepper, add a drizzle of olive oil and balsamic vinegar or a vinaigrette. Enjoy your meal !