Energy Boost Mediterranean Breakfast Bowl

Allergens

Eggs, Nuts (Almonds)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/2 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped fresh parsley
• 2 hard
• boiled eggs, halved
• 1/4 cup hummus
• 1/4 cup toasted almonds, roughly chopped
• Freshly ground black pepper, to taste
• Optional: lemon wedges for serving

Instructions

1. In a medium saucepan, bring the water to a boil. Add the quinoa and reduce heat to low. Cover and cook for 15 minutes or until all the water has been absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
2. While the quinoa is cooking, prepare the vegetables and hard boiled eggs.
3. To assemble the bowl, divide the cooked quinoa between two serving bowls. Top each with half of the cherry tomatoes, cucumber, olives, red onion, feta cheese, parsley, and hard boiled eggs.
4. Dollop a generous amount of hummus onto each bowl and sprinkle with toasted almonds.
5. Season with freshly ground black pepper to taste, and serve with lemon wedges if desired.

Chef’s Insight

The combination of protein, fiber, and healthy fats in this breakfast bowl keeps you feeling satisfied and energized throughout the morning.

Notes

Feel free to customize the bowl with additional ingredients, such as avocado or smoked salmon. - For extra flavor, drizzle a bit of olive oil and balsamic vinegar on top.