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Mediterranean Quinoa Breakfast Bowl

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< 1 min read
Summary

If you prefer a savory to start your day then this Mediterranean Quinoa Breakfast Bowl is perfect for an energized and focused morning. Stick with the vegetables and flavors here or switch them up based on what you have in the fridge. In any case you’ll be starting the day with protein- and fiber-rich quinoa, colorful and nutrient-dense vegetables, and whole food fat-containing avocado.

Yields2 ServingsPrep Time20 minsTotal Time20 mins

Ingredients

 2 cups quinoa (cooked)
 1 cup carrots (shredded)
 1 medium organic tomato (diced)
 2 cups organic red leaf lettuce (chopped)
 1 large avocado (cubed)
 ½ cup red onion (diced)
 ¼ cup olives (Kalamata, diced [or other olive of choice])
 ½ cup hummus (preferably homemade and oil-free)
 1 large lemon (juiced)
 2 tbsp parsley (chopped)
 salt (to taste, optional)
 black pepper (freshly ground to taste, optional)

Directions

1

In a large bowl, add quinoa, carrots, tomato, lettuce, avocado, onion and olives. Mix well.

2

In a small bowl, add hummus and lemon. Mix well. Check consistency and add 1–2 Tbsp of water if you’d like a thinner consistency to pour over the salad.

3

Pour hummus and lemon over salad and mix well. Sprinkle with salt and pepper if desired.

4

Dish into two bowls and enjoy!

Chef's Notes

Substitutions
Swap the red leaf lettuce for other organic greens, such as spinach, kale, arugula or endive.

Replace the tomato with another red vegetable like organic red bell pepper or radish.

Substitute green, white or yellow onion for the red.

Instead of quinoa, try organic farro, wheat berries, kamut or barley.

Layer it up
Add chickpeas or lentils for some additional protein.

Add more herbs from your garden like basil, dill or cilantro.

Add more color! If you have radish, kale, arugula or cucumber in your garden, then use those as well.

Top the salad with grilled organic tofu or tempeh.

Sprinkle with pumpkin or sunflower seeds.

Top with the Roasted Red Pepper Sauce.

Ingredients

 2 cups quinoa (cooked)
 1 cup carrots (shredded)
 1 medium organic tomato (diced)
 2 cups organic red leaf lettuce (chopped)
 1 large avocado (cubed)
 ½ cup red onion (diced)
 ¼ cup olives (Kalamata, diced [or other olive of choice])
 ½ cup hummus (preferably homemade and oil-free)
 1 large lemon (juiced)
 2 tbsp parsley (chopped)
 salt (to taste, optional)
 black pepper (freshly ground to taste, optional)

Directions

1

In a large bowl, add quinoa, carrots, tomato, lettuce, avocado, onion and olives. Mix well.

2

In a small bowl, add hummus and lemon. Mix well. Check consistency and add 1–2 Tbsp of water if you’d like a thinner consistency to pour over the salad.

3

Pour hummus and lemon over salad and mix well. Sprinkle with salt and pepper if desired.

4

Dish into two bowls and enjoy!

Mediterranean Quinoa Breakfast Bowl