Breakfast Bowl with Lentils, Chickpeas, Oats, and Agave

I love breakfast, and I love the earthy taste you get with lentils. It’s a perfect ingredient that’s easy and quick to cook, and goes well with savory and sweet flavors.  You can substitute any of your favorite dried fruits and nuts for this recipe.


1/2 cup lentils

1/2 quinoa

1 tbsp. walnuts

1 tbsp. dried cranberries

1 tbsp. yellow raisins

1/2 cup canned chickpeas, drained and rinsed

1 tbsp. agave

1 tbsp. ground flax-seed

2 tbsp. whole oats

dash of cinnamon

Heat a medium pot with 2 1/2 cups of water up to a boil. Add the lentils and quinoa, turn the heat down to a simmer, cover the pot and cook for 15 minutes.

Add in the chickpeas and cook another 5 minutes until the lentils are soft, and the quinoa has opened up and you can see the curls.

Drain excess water, and let sit 5 minutes, fluff with fork.

In a large bowl combine the lentils, chickpeas, and quinoa mix. Fold in the walnuts, dried cranberries, yellow raisins, ground flax-seed, and whole oats.

Sprinkle the top with a dash of cinnamon and drizzle with agave and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!


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