Morning Sunrise Quinoa Bowl – A Vibrant Middle Eastern Brunch for Paleo Eaters

Allergens

Dairy (feta cheese)

Ingredients

• 1 cup uncooked quinoa, rinsed 2 cups water or vegetable broth 1/2 cup cherry tomatoes, halved 1/2 cucumber, diced 1/2 cup Kalamata olives, pitted and sliced 1/2 cup parsley, chopped 1/4 cup mint leaves, chopped 1/2 cup feta cheese, crumbled (optional) 1 avocado, sliced 1 tablespoon lemon juice Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy. Remove from heat and let it stand covered for 5 minutes. Then, fluff with a fork.
2. While the quinoa cooks, prepare the vegetables by halving cherry tomatoes, dicing the cucumber, slicing olives, and chopping parsley and mint leaves.
3. In a large serving bowl, combine cooked quinoa, cherry tomatoes, cucumber, olives, parsley, and mint leaves. Toss gently to combine.
4. Top the quinoa mixture with crumbled feta cheese (if using) and avocado slices. Drizzle lemon juice over the top and season with salt and pepper to taste.

Chef’s Insight

The combination of quinoa, vegetables, and feta cheese creates a balanced meal that satisfies both nutritional and cravings needs.

Notes

The Morning Sunrise Quinoa Bowl is a perfect example of how delicious and nutritious meals can be when using fresh, natural ingredients.