Paleo Greek Mediterranean Brunch Bowl: Aromatic Eggs & Quinoa

Allergens

Eggs, dairy (optional feta cheese)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 4 large eggs
• 1/2 cup cherry tomatoes, halved
• 1/2 red bell pepper, diced
• 1/2 cucumber, diced
• 1/4 cup kalamata olives, pitted
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and has absorbed all the liquid. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. In a non stick pan over medium high heat, cook the eggs to your desired preference (sunny side up or over easy). Season with salt and pepper.
3. While the quinoa is cooking, prepare the vegetables by halving cherry tomatoes, dicing red bell pepper, cucumber, and kalamata olives. Set aside.
4. To assemble, divide the cooked quinoa among four bowls. Top each bowl with two eggs, a variety of prepared vegetables, crumbled feta cheese (if using), and a generous sprinkle of fresh parsley and dill. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve immediately and enjoy your Paleo Greek Mediterranean Brunch Bowl!

Chef’s Insight

The combination of flavors and textures in this dish creates a satisfying mouthfeel that is both comforting and refreshing.

Notes

Feel free to customize this dish with your favorite Greek ingredients or vegetables.