Keto Mediterranean Brunch Quinoa Bowl

Allergens

Soy, Nuts (no known allergens in this recipe)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. Rinse the quinoa thoroughly under cold water to remove any saponins. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 12 15 minutes or until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, kalamata olives, parsley, and basil. Drizzle with olive oil and lemon juice, season with salt and pepper to taste. Gently toss to combine.
3. Divide cooked quinoa among 4 serving bowls. Top each bowl with the vegetable mixture, followed by crumbled feta cheese. Serve immediately.

Chef’s Insight

Experiment with different herbs to customize the flavor profile of this dish to your taste preference.

Notes

This recipe is customizable to your dietary needs by adding or removing ingredients.