Mediterranean Breakfast Bowl with Quinoa and Feta
Ingredients
- For the Breakfast Bowl
- 1 cup cooked quinoa
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red bell pepper, diced
- 2 tablespoons Kalamata olives, sliced
- 2 tablespoons crumbled feta cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Optional: fresh herbs like parsley or basil for garnish
- Optional Add-Ons
- 1 boiled or poached egg per bowl
- Avocado slices
- Roasted chickpeas for extra protein
- Spinach or arugula leaves
Instructions
- Step 1: Cook the Quinoa : Rinse ½ cup quinoa thoroughly. Combine quinoa with 1 cup water in a saucepan. Bring to a boil. Reduce heat, cover, and simmer 12–15 minutes until water is absorbed. Fluff with a fork and set aside.
- Step 2: Prepare Vegetables : Dice cucumber and red bell pepper. Halve cherry tomatoes. Slice Kalamata olives.
- Step 3: Make the Dressing : In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Step 4: Assemble the Bowls : Divide quinoa between two bowls. Layer vegetables, olives, and crumbled feta over the quinoa. Drizzle dressing evenly over each bowl.
- Step 5: Optional Add-Ons : Add poached or boiled eggs, avocado slices, or roasted chickpeas. Garnish with fresh parsley or basil.