Rejuvenating Middle Eastern Brunch Bowl

Allergens

Eggs, Nuts

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 teaspoon olive oil
• 1 small red onion, finely chopped
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 avocado, sliced
• 1 lemon, zested and juiced
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until quinoa is tender and the water has been absorbed. Set aside. While quinoa is cooking, in a small saucepan, bring water to a boil. Gently lower eggs into the water and cook for 6 7 minutes for soft boiled eggs. Remove from heat, transfer to an ice bath, and peel when cooled. Heat olive oil in a large skillet over medium heat. Add red onion and sauté until translucent, about 3 4 minutes. Stir in cherry tomatoes and cook for another 2 3 minutes or until they begin to soften. In a serving bowl, combine cooked quinoa, sautéed vegetables, Kalamata olives, parsley, and mint. Season with salt and pepper to taste. Halve the soft boiled eggs and place them on top of the salad. Garnish with avocado slices and a sprinkle of lemon zest. Drizzle with lemon juice and serve immediately.

Chef’s Insight

The combination of soft-boiled eggs and avocado adds richness to the dish while keeping it light and healthy.

Notes

Be sure to choose ripe avocados that yield to gentle pressure when picked up; they should be firm yet give slightly.