Rejuvenating Greek Brunch Bowl

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 1 cup quinoa, cooked
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup feta cheese, crumbled
• 2 large eggs, poached
• 1 avocado, sliced
• 1 tbsp extra
• virgin olive oil
• Freshly ground black pepper, to taste
• Sea salt, to taste

Instructions

1. Cook the quinoa according to package instructions and let it cool.
2. In a medium bowl, combine the cooked quinoa, cherry tomatoes, cucumber, Kalamata olives, and crumbled feta cheese.
3. Drizzle with extra virgin olive oil, and season with black pepper and sea salt to taste.
4. Gently toss the ingredients to evenly distribute the flavors.
5. Place the quinoa mixture in a serving bowl.
6. Poach the eggs and place them on top of the quinoa mixture.
7. Arrange avocado slices around the poached eggs.
8. Serve immediately, and enjoy your revitalizing Greek Brunch Bowl.

Chef’s Insight

Use high-quality extra-virgin olive oil for optimal flavor and health benefits.

Notes

Enjoy this dish with a side of fresh fruit or Greek yogurt for additional nutrients and flavor.