“Mediterranean Vegan Australian Breakfast Bowl: A Delightful Twist on the Classics”
"Discover a delicious and easy-to-make vegan breakfast recipe that combines the best of Mediterranean and Australian flavors. This Mediterranean Vegan Australian Breakfast Bowl is perfect for those on a plant-based diet, with its mouthwatering textures and tantalizing aromas. Ideal for two servings, this dish will quickly become your new favorite way to start the day."
Allergens
None
Ingredients
- 1 cup quinoa, uncooked 2 cups water 1/4 tsp salt 2 tbsp olive oil 1 cup cherry tomatoes, halved 1 medium
- sized avocado, diced 1/2 cucumber, sliced 1/2 cup Kalamata olives, pitted 1/4 cup fresh parsley, chopped 1/4 cup lemon juice, freshly squeezed 1/2 tsp black pepper, ground 1/2 tsp sea salt Optional: chili flakes for an extra kick
Instructions
- Cook the quinoa with water and salt according to package instructions. Set aside. In a large bowl, combine cherry tomatoes, avocado, cucumber, olives, and parsley. Add lemon juice, olive oil, black pepper, and sea salt toss until evenly coated. Once the quinoa is cooked and cooled slightly, add it to the salad mixture and toss again to combine. If desired, add chili flakes for an extra kick.
Chef’s Insight
To enhance the flavors even more, consider marinating the vegetables in the lemon juice for 20 minutes before tossing them with the rest of the ingredients.
Notes
For best results, use ripe avocado and fresh produce. If you prefer a creamier texture, mash the avocado slightly before adding it to the salad.