Mediterranean Quinoa Breakfast Bowl

Allergens

None

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/2 cup cherry tomatoes, halved 1/2 cucumber, diced 1/2 red bell pepper, chopped 1/4 cup Kalamata olives, pitted 1/4 cup parsley, chopped 1/4 cup mint, chopped Zest and juice of one lemon 1/4 cup extra virgin olive oil Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until the quinoa is cooked and the water has been absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, Kalamata olives, parsley, and mint. Add cooked quinoa and toss to combine. In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper. Pour dressing over the quinoa mixture and toss until well combined.

Chef’s Insight

This dish is perfect for meal prepping, as it stores well and can be easily reheated or enjoyed cold

Notes

This recipe is highly customizable, allowing for the addition of various vegetables and protein sources such as grilled tofu or poached eggs