Energizing Middle Eastern Vegetarian Brunch Bowl

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 tablespoon olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 1 avocado, sliced
• Salt and pepper, to taste
• 2 cups mixed greens
• 1 lemon, juiced
• Feta cheese (optional)

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, bring water to a boil. Add quinoa and cook for 12 15 minutes until tender and fluffy. Drain any excess water and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, then add garlic and sauté for another minute.
3. Add chickpeas to the skillet, stirring occasionally until heated through. Season with salt and pepper.
4. In a large bowl, combine cooked quinoa, sautéed chickpeas, cherry tomatoes, cucumber, parsley, mint, and avocado slices. Gently toss to mix the ingredients evenly.
5. Divide mixed greens among four bowls. Top each with a generous portion of the quinoa mixture and drizzle with lemon juice. If desired, garnish with feta cheese.

Chef’s Insight

To add an extra burst of flavor, try using pomegranate seeds as a garnish or incorporating sumac for a tangy, tart taste.

Notes

Ensure all ingredients are fresh for optimal taste and nutrition.