Description
Mediterranean Quinoa Breakfast Bowls are a delicious and nutritious way to start your day, packed with vibrant flavors and textures.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup olives (Kalamata or green), pitted and sliced
- 1 medium avocado, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh herbs (such as parsley or mint), chopped
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring it to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.
- While the quinoa is cooking, chop the cherry tomatoes, cucumber, and red onion. Place them in a large mixing bowl. Add the olives and crumbled feta cheese to the bowl as well.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Once the quinoa has cooled, fluff it with a fork. Divide the quinoa among serving bowls. Top with the prepared vegetables and drizzle the dressing over everything. Garnish with fresh herbs.
Notes
- Store in an airtight container in the refrigerator for up to three days.
- Keep the dressing separate until ready to serve for freshness.
- For a vegan option, replace feta cheese with avocado or plant-based cheese.
- Experiment with different vegetables and toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Mediterranean, Quinoa, Breakfast, Healthy, Vegetarian