Mediterranean Sunrise Quinoa Bowl

Allergens

None

Ingredients

• 1/2 cup uncooked quinoa
• 1 cup water or vegetable broth
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup kalamata olives, pitted and chopped
• 1/4 cup red onion, finely chopped
• 1/2 avocado, sliced
• 1/2 lemon, juiced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• Salt and pepper, to taste

Instructions

1. In a small saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside.
2. While the quinoa is cooking, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, chop the kalamata olives and red onion, and slice the avocado.
3. In a large bowl, combine the cooked quinoa with the lemon juice, parsley, and mint. Season with salt and pepper to taste.
4. Add the cherry tomatoes, cucumber, kalamata olives, red onion, and avocado slices to the bowl and gently mix everything together until well combined.
5. Serve immediately in a large bowl or on a plate, garnishing with extra parsley or mint leaves if desired.

Chef’s Insight

To add a pop of color and flavor, try using yellow cherry tomatoes or golden beets. - For extra protein, sprinkle on some hemp seeds or chopped nuts.

Notes

Feel free to add any other fresh herbs or spices that you enjoy.