Paleo Mediterranean Sunrise Bowl

Allergens

N/A

Ingredients

• 2 cups cooked quinoa (preferably sprouted)
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup Kalamata olives, pitted
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 lemon, zested and juiced
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, Kalamata olives, parsley, and mint. Gently toss to mix.
2. In a separate small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the quinoa mixture and toss again until evenly coated.
4. Divide the salad into four bowls and top each with an avocado slice. Serve immediately.

Chef’s Insight

This dish is not only delicious but also provides a variety of essential nutrients to support your active lifestyle.

Notes

None