Revitalizing Middle Eastern Brunch Bowl

Allergens

Dairy (optional feta cheese)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 cup parsley, chopped
• 1/2 cup mint leaves, chopped
• 1/2 cup feta cheese, crumbled (optional)
• 2 large eggs
• 1/2 avocado, sliced
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.
2. In a small pan, heat olive oil over medium heat. Add chopped onions and cook until softened, about 3 4 minutes.
3. Meanwhile, boil water in another saucepan, gently lower the eggs into it and cook for 6 7 minutes for hard boiled eggs or to your desired doneness. Remove and let them cool under cold running water before peeling.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, onions, parsley, and mint. Season with salt and pepper to taste. Divide the mixture into two serving bowls.
5. Top each bowl with crumbled feta cheese (if using), hard boiled eggs, avocado slices, and a sprinkle of fresh herbs. Enjoy your Revitalizing Middle Eastern Brunch Bowl!

Chef’s Insight

This Revitalizing Middle Eastern Brunch Bowl is not only delicious but also packed with essential nutrients that help jumpstart your metabolism, giving you a steady supply of energy throughout the day.

Notes

Feel free to add more vegetables or swap them out for your favorites. - Use low-sodium vegetable broth for a lower sodium dish. - Customize the herbs according to your taste preferences or what is available in season.