Greek Brunch Bowl with Avocado

Allergens

Dairy (Feta cheese) - Tree Nuts (No allergens) - Peanuts (No allergens) - Shellfish (No allergens)

Ingredients

• 1/4 cup cherry tomatoes, halved
• 1/2 ripe avocado, diced
• 1/4 red onion, thinly sliced
• 1/4 cucumber, diced
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 1/2 cup cooked quinoa
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine cherry tomatoes, red onion, cucumber, kalamata olives, feta cheese, quinoa, parsley, and dill. Drizzle with olive oil and season with salt and pepper to taste. Gently toss the ingredients together until well combined. Serve immediately in a bowl, garnished with additional fresh herbs if desired.

Chef’s Insight

This dish is not only visually appealing but also packed with essential nutrients to keep you energized throughout your day.

Notes

Fresh herbs can be replaced with dried herbs if preferred or unavailable.