Invigorating Middle Eastern Brunch Bowl

Allergens

Nuts, Soy, Dairy (alternative: use dairy-free feta)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/2 teaspoon salt
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled (use a dairy
• free alternative if needed)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes or until cooked through. Remove from heat and let it cool down.
2. Once the quinoa is cooled, fluff it with a fork and divide it between two bowls.
3. Arrange avocado slices, cherry tomatoes, cucumber, red onion, olives, and feta cheese on top of the quinoa in each bowl.
4. Drizzle with extra virgin olive oil and lemon juice. Season with salt and pepper to taste.

Chef’s Insight

This brunch bowl is not only visually appealing but also packed with nutrients and flavors that will energize you for the day ahead.

Notes

Feel free to customize the bowl with additional ingredients such as grilled chicken or tofu for added protein.