Energizing Middle Eastern Breakfast Quinoa Bowl

Allergens

Dairy (Feta Cheese), Nuts (Almonds)

Ingredients

• 1/2 cup uncooked quinoa
• 1 cup water
• pinch of salt
• 1/2 cup diced tomatoes
• 1/2 cup thinly sliced cucumber
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped parsley
• 1/4 cup toasted almonds, roughly chopped
• 1 hard
• boiled egg, peeled and halved
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water. In a saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until cooked through. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, salt, and pepper. Set aside.
3. In a large bowl, combine cooked quinoa, diced tomatoes, sliced cucumber, crumbled feta cheese, chopped parsley, and toasted almonds. Toss with the lemon dressing until well combined.
4. Top with hard boiled egg halves and serve immediately.

Chef’s Insight

To make this dish even more energizing, add a side of freshly squeezed orange juice.

Notes

Quinoa can be cooked ahead of time and stored in the refrigerator to save time on busy mornings.