Middle Eastern Quinoa Breakfast Bowl

Allergens

None

Ingredients

• 1/2 cup quinoa, uncooked 1 cup water 1/2 cup Greek yogurt 1/2 cucumber, thinly sliced 1 lemon, zested and juiced Fresh mint leaves, chopped Salt and pepper, to taste Optional: pomegranate seeds for garnish

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear.
2. In a small saucepan, bring 1 cup of water and quinoa to a boil. Reduce heat to low, cover, and cook for 15 minutes or until all water is absorbed and quinoa is tender. Remove from heat and let stand for 5 minutes. Fluff with a fork.
3. In a bowl, mix together the Greek yogurt, lemon zest, and half of the lemon juice. Season with salt and pepper to taste.
4. In another bowl, toss the cucumber slices with the remaining lemon juice.
5. Assemble the breakfast bowl: Add cooked quinoa to a serving dish, top with seasoned yogurt, cucumber slices, and chopped mint leaves. Garnish with pomegranate seeds if desired.

Chef’s Insight

This dish is not only delicious but also packed with protein from the quinoa and Greek yogurt, making it an ideal choice for vegetarians seeking a satisfying and nutritious breakfast.

Notes

Feel free to customize this recipe with additional ingredients such as avocado, olives, or toasted nuts for extra texture and flavor.