Mediterranean Keto Breakfast Power Bowl

A delicious and nutritious Mediterranean Keto Breakfast Power Bowl that is both healthy and satisfying for a low-carb start to your day.

Time: (Prep, Cook, Total) Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes

Servings: 1 serving

Difficulty: Intermediate

Cuisine: Mediterranean

Allergens

Eggs, dairy (feta cheese)

1 cup cooked quinoa (rinsed and drained) 2 large eggs 1 ripe avocado, sliced 1/2 cup cherry tomatoes, halved 1/4 cup cucumber, diced 1/4 cup Kalamata olives, pitted and chopped 1/4 cup feta cheese, crumbled 1 tbsp fresh parsley, chopped 1 tbsp fresh basil, chopped Salt and pepper, to taste Olive oil, for drizzling Optional: lemon wedge for serving

Cook quinoa according to package instructions and let cool.
Heat a small non stick skillet over medium heat, spray with non stick cooking spray, and cook the eggs to your preference (over easy, over hard or scramble
. Season with salt and pepper.
In a large bowl, gently toss together the cooked quinoa, cooked eggs, avocado slices, cherry tomatoes, cucumber, olives, feta cheese, parsley, and basil.
Season with salt, pepper, and drizzle with olive oil to taste. Serve with a lemon wedge if desired.

This power bowl is not only delicious but also provides essential nutrients to fuel your body throughout the morning.

Feel free to add more fresh herbs for added flavor and nutrition.

Use cooked cauliflower rice for a low-carb alternative to quinoa.

Turn this recipe into a salad by using mixed greens instead of cooked quinoa.

Scramble the eggs in the bowl with other ingredients for a one-pan meal.

Store cooked quinoa in an airtight container in the refrigerator for up to 5 days.

Cherry tomatoes, cucumber, and olives can be stored at room temperature for up to one week; parsley and basil should be stored in the refrigerator.

Arrange the ingredients in a visually appealing manner with the avocado slices and lemon wedge on top.