Rejuvenating Middle Eastern Breakfast Bowl

Allergens

N/A

Ingredients

• 1 cup quinoa, rinsed and cooked according to package instructions 1/2 cup chickpeas, cooked and drained 1/2 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 1/4 cup fresh mint, chopped 1 avocado, sliced 1/2 cup feta cheese, crumbled (optional) 1 tablespoon olive oil Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa and chickpeas.
2. Add cherry tomatoes, cucumber, red onion, parsley, and mint.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Gently mix all the ingredients until well combined.
5. Divide the mixture between two bowls and top each with avocado slices and feta cheese (if using).
6. Serve immediately and enjoy your energizing breakfast!

Chef’s Insight

Choose ripe avocados for creamy, rich slices that enhance the flavor of the dish.

Notes

Feel free to adjust the seasoning according to your taste.