Energizing Mediterranean Breakfast Bowl

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 avocado, sliced
• 1 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 3 tablespoons extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. a. Rinse the quinoa under cold water and drain. In a medium saucepan, combine the quinoa with water or vegetable broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until all liquid is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork. b. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, avocado, olives, and parsley. Add the cooked quinoa and gently mix to combine. c. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to coat everything evenly. If using feta cheese, crumble it on top of the salad just before serving.

Chef’s Insight

This recipe highlights the importance of using high-quality, fresh ingredients for maximum flavor and nutritional benefits.

Notes

Feel free to customize this recipe with your favorite Mediterranean ingredients or swap out vegetables based on what's in season.