Energizing Middle Eastern Quinoa Breakfast Bowl

Allergens

Dairy (if using feta cheese)

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/2 cucumber, diced 1/2 bell pepper, diced 1/4 red onion, thinly sliced 1/4 cup cherry tomatoes, halved 1/4 cup fresh parsley, chopped 1/4 cup fresh mint, chopped 1/4 cup feta cheese, crumbled (optional) 2 tablespoons lemon juice 3 tablespoons olive oil Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until the quinoa is cooked and has absorbed all the water. Remove from heat and let it stand for 5 minutes. Fluff with a fork.
2. While the quinoa is cooking, prepare the vegetables by dicing the cucumber, bell pepper, and red onion, and halving the cherry tomatoes. Chop the parsley and mint.
3. In a large bowl, combine the cooked quinoa, vegetables, herbs, feta cheese (if using), lemon juice, olive oil, salt, and pepper. Toss until well combined.
4. Serve immediately in two bowls and enjoy your energizing Middle Eastern breakfast!

Chef’s Insight

Add a sprinkle of sumac or za'atar to enhance the Middle Eastern flavors.

Notes

Feel free to customize the vegetables to your preferences or what's in season.