“Lebanese Keto Brunch: Mediterranean Quinoa Salad with Feta and Avocado”

Allergens

Dairy (feta cheese)

Ingredients

• 1. 1 cup uncooked quinoa 2. 2 cups water or vegetable broth 3. 8 oz crumbled feta cheese 4. 2 medium avocados, diced 5. 1/2 cup cherry tomatoes, halved 6. 1 cucumber, sliced 7. 1/2 red onion, thinly sliced 8. Salt and black pepper, to taste 9. Fresh parsley, finely chopped (for garnish) 10. Lemon zest and lemon juice (for dressing)

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy. Let it cool completely.
2. In a large bowl, combine the cooled quinoa, crumbled feta cheese, diced avocados, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently to mix.
3. Prepare the lemon dressing by whisking together lemon zest, fresh lemon juice, salt, and black pepper in a small bowl. Drizzle over the salad and toss until well coated.
4. Garnish with finely chopped parsley and serve immediately.

Chef’s Insight

The combination of quinoa, feta cheese, avocado, and lemon creates a harmonious balance of flavors and textures that will satisfy your cravings while staying keto-friendly.

Notes

Feel free to adjust the ratios of ingredients to suit your taste preferences.