Greek Island Sunrise Breakfast Bowl

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/4 tsp salt
• 1 avocado, ripe but firm
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup hummus
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced
• 1 tbsp extra virgin olive oil
• Black pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water and bring to a boil. Reduce heat, cover, and cook for 15 minutes or until all water is absorbed and quinoa is fluffy. Season with salt. Set aside.
2. While the quinoa is cooking, prepare the avocado by cutting it in half, removing the pit, and slicing into thin strips.
3. Prepare the cherry tomatoes, cucumber, Kalamata olives, and parsley as needed.
4. Once the quinoa is cooked, let it cool slightly and then toss with half of the lemon juice and olive oil. Season with black pepper to taste.
5. To serve, divide the quinoa among two bowls, top with avocado slices, cherry tomatoes, cucumber, Kalamata olives, and a generous dollop of hummus. Sprinkle with fresh parsley and drizzle remaining lemon juice on top.
6. Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

Chef’s Insight

The combination of flavors and textures in this dish creates a symphony for your taste buds, perfect for a healthy start to the day.

Notes

Feel free to customize this recipe with additional vegetables or protein sources like grilled tofu or tempeh for added sustenance.