Morning Sunrise Protein Bowl

Allergens

Dairy (feta cheese)

Ingredients

• 1 cup cooked quinoa 1 ripe avocado, halved and sliced 1/2 cup pomegranate seeds 1/4 cup fresh mint leaves 1/4 cup almonds, roughly chopped 1/4 cup crumbled feta cheese (optional) Salt and pepper to taste 1 tablespoon lemon juice 1 tablespoon extra
• virgin olive oil

Instructions

1. In a large bowl, combine cooked quinoa with salt and pepper to taste.
2. Top the quinoa with sliced avocado, pomegranate seeds, fresh mint leaves, and chopped almonds.
3. Drizzle lemon juice and extra virgin olive oil over the bowl.
4. Gently toss to combine all ingredients, and serve immediately.

Chef’s Insight

The contrasting colors and textures create an invigorating and visually appealing dish.

Notes

For a creamier bowl, use cooked quinoa and incorporate Greek yogurt instead of feta cheese.