In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Fluff with a fork and keep warm.
In a mixing bowl, combine the drained and rinsed chickpeas, halved grape tomatoes, olive oil, dark balsamic vinegar, and kosher salt. Toss gently to coat the veggies evenly.
Bring a small pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes, until the whites are set but the yolks are still runny.
In a serving bowl, add a generous scoop of hot quinoa. Top with the chickpea and tomato mixture, followed by the sliced avocado. Finally, place the poached eggs on top.
Sprinkle fresh parsley leaves over the bowl for a burst of color and flavor. Serve immediately and enjoy the delightful combination of textures and tastes.
