Revitalizing Mediterranean Brunch Quinoa Bowl

Allergens

Gluten-free, Dairy (optional)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups cherry tomatoes, halved
• 4 cups fresh spinach, chopped
• 1 avocado, sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese (optional)
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water has been absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the red onion and garlic and sauté until softened, about 3 4 minutes.
3. Add the cherry tomatoes to the skillet and cook for an additional 3 4 minutes, until they begin to soften.
4. Stir in the cooked quinoa and spinach, and cook until the spinach has wilted, about 2 minutes. Season with salt and pepper to taste.
5. Divide the quinoa mixture among four bowls. Top each bowl with a few avocado slices, a sprinkle of Kalamata olives, and a sprinkle of crumbled feta cheese (if using).

Chef’s Insight

This dish is a perfect balance of flavors and textures, combining the earthiness of quinoa with the freshness of vegetables and the tangy kick of olives.

Notes

Adjust seasonings to taste and feel free to add additional herbs or spices for extra flavor.