Revitalizing Greek Brunch Protein Bowl

Allergens

None

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 cup spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1 cup feta cheese, crumbled
• 1/4 cup kalamata olives, pitted
• 1 avocado, sliced
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Rinse quinoa in a fine mesh strainer under cold water until the water runs clear. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until tender and the water has been absorbed. Remove from heat and let cool.
2. In a large bowl, combine spinach, cherry tomatoes, cucumber, feta cheese, olives, avocado, cooked quinoa, and seeds.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to taste. Pour the dressing over the salad and toss well to combine.
4. Divide the protein bowl among 4 bowls or serving dishes. Serve immediately.

Chef’s Insight

This Greek brunch protein bowl is not only delicious but also packed with essential nutrients that support muscle growth and overall wellbeing.

Notes

This recipe can be easily customized to fit specific dietary needs or preferences.