Mediterranean Breakfast Quinoa Bowl

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• Pinch of salt
• 1/2 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup olives, pitted and halved
• 1 can (6 oz) canned tuna, drained and flaked
• 2 tablespoons lemon juice
• 3 tablespoons extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 15 minutes or until the quinoa is cooked and has absorbed all the water. Remove from heat and let it stand covered for 5 minutes.
2. In a large bowl, mix together cucumber, cherry tomatoes, red onion, parsley, and mint. Add lemon juice and extra virgin olive oil, season with salt and pepper to taste, and toss well to combine.
3. Divide cooked quinoa between two bowls. Top each bowl with half of the cucumber tomato mixture, avocado slices, crumbled feta cheese (if using), olives, and flaked tuna. Season with additional salt and pepper if needed.

Chef’s Insight

This recipe encourages balance and variety in your diet by incorporating whole grains, lean proteins, healthy fats, and a wide array of colorful vegetables.

Notes

For an extra kick of protein and flavor, consider adding grilled shrimp or salmon to the bowl.