Vibrant Middle Eastern Brunch Bowl

Allergens

N/A (Check for possible gluten or nut allergies in quinoa brands)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup chickpeas, cooked and drained
• 1/2 cup Kalamata olives, pitted
• 1 avocado, sliced
• 1/4 cup parsley, chopped
• 1/4 cup mint leaves, chopped
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Cook quinoa according to package instructions.
2. In a large bowl, combine cherry tomatoes, cucumber, chickpeas, Kalamata olives, parsley, and mint leaves.
3. Add cooked quinoa and toss to combine.
4. Drizzle with lemon juice, olive oil, salt, and pepper. Toss again to mix.
5. Top with avocado slices and serve immediately.

Chef’s Insight

This dish is perfect for a weekend brunch or as a light lunch. You can also prepare it ahead of time to save time during the busy weekdays.

Notes

Feel free to add additional toppings such as crumbled feta cheese or a poached egg for extra protein.