Energizing Mediterranean Brunch Bowl

Allergens

N/A

Ingredients

• 1 cup cherry tomatoes, halved
• 1 cucumber, peeled and diced
• 1 avocado, sliced
• 1/2 cup Kalamata olives, pitted
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup baby spinach, washed and torn
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 cups cooked quinoa
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine cherry tomatoes, cucumber, chickpeas, Kalamata olives, parsley, and mint. Gently toss to combine.
2. Add cooked quinoa to the mixture and gently mix until well combined.
3. Drizzle lemon juice, olive oil, salt, and pepper over the salad. Toss to evenly coat all ingredients.
4. Divide the Mediterranean Brunch Bowl into 4 serving bowls. Top each bowl with avocado slices.

Chef’s Insight

Use ripe tomatoes and avocados for optimal flavor and texture. Fresh herbs can also be used as a garnish for an extra pop of color.

Notes

For an extra kick, try adding feta cheese or grilled chicken for added protein.