“Aussie Veggie Delight: Gourmet Vegetarian Breakfast Bowl with Quinoa and Avocado”

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cooked quinoa 2 ripe avocados 4 large vine
• ripened tomatoes 1 cup cherry tomatoes, halved 1 small red onion, thinly sliced 1/2 cup mixed seeds (e.g., pumpkin, sunflower, and chia) 1/4 cup fresh basil leaves 1/4 cup extra
• virgin olive oil Salt and pepper to taste Balsamic glaze for drizzling (optional)

Instructions

1. a. Divide cooked quinoa among six bowls, creating a base layer. b. Halve and remove pit from avocados, then slice into thin wedges or cubes. Arrange on top of quinoa in each bowl. c. Slice large vine ripened tomatoes and arrange on top of the avocado layer. d. Scatter cherry tomato halves over the dish. e. Sprinkle sliced red onion evenly across the bowls. f. In a small bowl, toss mixed seeds with a drizzle of olive oil and a pinch of salt. Spread them out on a baking sheet and toast in the oven at 350°F (175°C) for 8 10 minutes or until golden brown. Sprinkle toasted seeds over the bowls. g. Arrange fresh basil leaves over each bowl, then drizzle with extra virgin olive oil and season with salt and pepper to taste. Optionally, drizzle balsamic glaze for added flavor.

Chef’s Insight

The combination of textures and flavors creates a satisfying, protein-rich meal that will leave you feeling full and satisfied.

Notes

Adjust seasoning to personal taste.