Delectable Lebanese Brunch Platter for Paleo Lovers
This visually stunning and delectable Lebanese Brunch Platter is perfect for Paleo-lovers, with its combination of baked quinoa, hard-boiled eggs, cherry tomatoes, red onion, garlic, avocado, and baby spinach. Serve this mouthwatering dish at your next gathering and impress your guests with its vibrant flavors and aesthetics.
Allergens
None (excluding possible egg allergies)
Ingredients
- 1 large free
- range egg 6 large cherry tomatoes 2 cups of baby spinach 1 small red onion 2 tbsps of olive oil 2 cloves of garlic 4 cups of cooked, cooled quinoa 1 cup of canned chickpeas (drained and rinsed) 2 avocados
- Sea salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Halve the cherry tomatoes, slice the red onion into thin strips, and mince the garlic.
- In a medium sized bowl, combine the quinoa, chickpeas, halved cherry tomatoes, sliced red onion, minced garlic, olive oil, salt, and pepper. Mix well to combine.
- Place the mixture onto a parchment lined baking sheet and spread it out evenly. Bake in the preheated oven for 20 minutes or until the quinoa is crisp and golden brown.
- While the quinoa mixture is baking, prepare your hard boiled egg by placing it in a small saucepan of boiling water, then cover and cook for 10 12 minutes. After cooking, place the egg in an ice bath to cool. Once cooled, peel the egg and slice it into quarters.
- In a separate bowl, combine the baby spinach with half of the avocado slices and a drizzle of olive oil. Season with salt and pepper to taste.
- Assemble the dish by placing the baked quinoa mixture on a large serving platter. Arrange the egg quarters atop the quinoa, followed by the seasoned spinach and avocado slices.
Chef’s Insight
The key to this dish is balancing flavors, textures, and temperatures for an unforgettable sensory experience.
Notes
To enhance presentation, garnish with fresh herbs such as parsley or mint before serving.