Sunlit Mediterranean Brunch Bowl

Allergens

None in recipe, but optional feta cheese contains dairy.

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1 avocado, sliced
• 4 eggs
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese (optional)
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring water to a boil. Add quinoa, cover, and simmer for 12 15 minutes until cooked through. Set aside to cool slightly.
2. While the quinoa is cooking, heat a non stick skillet over medium heat. Cook the eggs to your desired preference. Set aside.
3. In a large bowl, combine cherry tomatoes, cucumber, avocado, Kalamata olives, and cooled quinoa. Gently toss with lemon zest and juice, salt, and pepper to taste. Top with crumbled feta cheese if desired.
4. To assemble the bowls, divide the quinoa mixture among four serving dishes. Place an egg on top of each bowl. Sprinkle with additional parsley for garnish.

Chef’s Insight

To make this recipe even more energizing, add a handful of mixed berries for added antioxidants.

Notes

The combination of textures and flavors in this recipe makes it a satisfying and nutritious meal for any time of day.