Mediterranean Sunrise Bowl

A low-carb Mediterranean bowl recipe with quinoa, vegetables, olives, and feta cheese that is high in nutrients and energy.

🕒 Prep: 15 minutes Cook: N/A Total: 15 minutes

🍽 Servings: 2

🔥 Difficulty: Intermediate

🌎 Cuisine: Mediterranean

Allergens

None

1 cup cooked quinoa (or cauliflower rice for a grain
free option) 1/2 cup cherry tomatoes, halved 1/2 cup cucumber, chopped 1/2 cup Kalamata olives, pitted 1/4 cup red onion, thinly sliced 1/4 cup feta cheese, crumbled (omit for dairy
free) 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 2 tablespoons balsamic glaze 1 lemon, zested and juiced Salt and pepper, to taste

In a large bowl, combine cooked quinoa or cauliflower rice with cherry tomatoes, cucumber, Kalamata olives, red onion, feta cheese, parsley, and basil.
In a small bowl, whisk together balsamic glaze, lemon zest, and lemon juice. Season with salt and pepper to taste.
Pour the dressing over the quinoa mixture and gently toss to combine.
Serve immediately, garnished with additional parsley or basil leaves if desired.

The combination of fresh herbs, tangy olives, and creamy feta creates a symphony of flavors that will awaken your taste buds.

This dish can be easily customized with additional vegetables or proteins if desired.

Use cauliflower rice instead of quinoa for a grain-free option.

This recipe can also be prepared with brown rice or wild rice for non-low-carb options.

No cooking method required, as this is a no-cook recipe.

Store ingredients separately in the refrigerator, and combine when ready to eat. Keep dressing separate until just before serving.

Fresh ingredients will keep up to 3 days in the refrigerator.

Arrange the quinoa mixture in a circular pattern on a plate for an eye-catching presentation.

This recipe is high in fiber, vitamins, minerals, and antioxidants, while being low in carbohydrates.