Sunrise Greek Brunch Bowl

Allergens

Dairy (Feta Cheese)

Ingredients

• 1/2 cup cooked quinoa
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and halved
• 1/2 avocado, sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a bowl, combine the cooked quinoa, cherry tomatoes, cucumber, feta cheese, Kalamata olives, and avocado.
2. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste.
3. Toss gently to combine, then garnish with fresh parsley before serving.

Chef’s Insight

To add more greens to this dish, consider mixing in spinach or arugula before tossing.

Notes

This recipe is gluten-free and dairy-free, making it suitable for various dietary restrictions.