Rejuvenating Mediterranean Vegan Breakfast Bowl

Allergens

None

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Cook the quinoa according to package instructions in water until tender and fluffy. Set aside to cool slightly.
2. In a large bowl, combine the cooked quinoa with cherry tomatoes, cucumber, olives, parsley, lemon zest, and half of the lemon juice.
3. Drizzle with olive oil and toss gently to combine. Season with salt and pepper to taste.
4. Serve immediately, garnished with a few additional cherry tomatoes, olives, and parsley sprigs, and a final squeeze of lemon juice.

Chef’s Insight

Experiment with different herbs like basil or mint for variation.

Notes

Adjust the lemon juice and zest according to personal preference.