Summer Morning Sunshine Brunch Bowl
Discover a refreshing and energizing Middle Eastern brunch recipe that is perfect for those following the Paleo diet. This Summer Morning Sunshine Brunch Bowl features quinoa, spinach, tomatoes, cucumber, avocado, sunflower seeds, and a poached egg for a nourishing start to your day.
Allergens
Eggs, gluten-free quinoa (check label)
Ingredients
- 1/2 cup cooked quinoa
- 1/2 avocado, sliced
- 1 cup baby spinach
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, sliced
- 1 poached egg
- 1 tbsp sunflower seeds
- Salt and pepper, to taste
- Olive oil, for drizzling
- Optional: lemon wedge
Instructions
- In a large bowl, combine the cooked quinoa, baby spinach, cherry tomatoes, cucumber, and sunflower seeds. Season with salt and pepper, to taste.
- Drizzle with olive oil and toss gently to combine.
- Place the mixed salad in a bowl or on a plate.
- Top with avocado slices and a poached egg. e) Finish with an optional lemon wedge for extra zest.
Chef’s Insight
Using seasonal, locally-grown produce ensures optimal flavor and nutrient content.
Notes
Feel free to add additional spices or herbs for extra flavor.