Energizing Mediterranean Quinoa Breakfast Bowl

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/2 teaspoon salt 1/4 cup chopped fresh parsley 1/4 cup chopped fresh mint 1/4 cup Kalamata olives, pitted and halved 1/2 cup cherry tomatoes, halved 1 cucumber, peeled, seeded, and diced 1 avocado, sliced 1/2 lemon, juiced 1 tablespoon olive oil

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer, then drain well. In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is cooked through and has absorbed all the water, about 15 minutes. Remove from heat and let sit covered for another 5 minutes, then fluff with a fork. In a large bowl, combine the parsley, mint, olives, cherry tomatoes, cucumber, and avocado. Add the cooked quinoa and toss gently to combine. In a small bowl, whisk together the lemon juice and olive oil until emulsified. Pour over the quinoa mixture and toss again to coat evenly.

Chef’s Insight

This recipe is all about balance - from the protein-packed quinoa to the colorful array of vegetables and healthy fats from avocado, you're getting a full spectrum of nutrients in every bite.

Notes

Feel free to add more vegetables or protein such as grilled chicken or tofu for a heartier meal.