Revitalizing Greek Brunch Bowl

Allergens

N/A (excluding feta cheese)

Ingredients

• 2 cups cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1 avocado, sliced
• 1/4 cup feta cheese (optional for non
• vegans)
• Fresh parsley, chopped
• Fresh dill, chopped
• Lemon wedges

Instructions

1. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, and sliced avocado.
2. Add half of the fresh parsley and dill to the bowl, tossing gently to evenly distribute the herbs throughout the mixture.
3. Season with salt and pepper to taste.
4. Serve in individual bowls, garnishing each with a sprinkle of feta cheese (if using), additional fresh herbs, and a lemon wedge on the side.

Chef’s Insight

The combination of flavors and textures in this dish creates a harmonious balance that is both satisfying and energizing.

Notes

N/A