Mediterranean Breakfast Quinoa Bowl

Mediterranean Breakfast Quinoa Bowl ingredients

• 1/2 cup Quinoa
• 1 cup Vegetable broth
• 1/4 tsp Salt
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 1 tbsp Fresh dill, chopped
• 1/4 tsp Black pepper
• 2 cups Fresh spinach
• 1/2 cup Cherry tomatoes, halved
• 1/2 cup Cucumber, diced
• 1/4 cup Feta cheese, crumbled
• 1/4 cup Kalamata olives, halved
• 1/2 cup Hummus
• 2 Large eggs

How to make Mediterranean Breakfast Quinoa Bowl

1. Rinse the 1/2 cup quinoa thoroughly under cold water using a fine-mesh sieve for 30 seconds; this removes saponins and prevents bitterness. Combine the rinsed quinoa with 1 cup vegetable broth and 1/4 teaspoon salt in a small saucepan.
2. Bring the quinoa mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa appears fluffy with little tails.
3. Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Then, fluff it gently with a fork and set aside to cool slightly while you prepare the remaining bowl components.
4. While the quinoa cooks, prepare the dressing: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill, and 1/4 teaspoon black pepper until well combined. Set aside.
5. Prepare your fresh vegetables: dice the 1/2 cup cucumber and halve the 1/2 cup cherry tomatoes. Crumble the 1/4 cup feta cheese and halve the 1/4 cup Kalamata olives. Keep these components separate.
6. Heat a medium non-stick skillet over medium heat. If frying, add a small drizzle of olive oil, then crack the 2 large eggs into the pan. Fry the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny, to your preference. Season lightly with salt and pepper.
7. Divide the warm, fluffy quinoa evenly between two serving bowls, forming a base for the bowls.
8. Around the quinoa, artfully arrange the 2 cups fresh spinach, the diced cucumber, halved cherry tomatoes, crumbled feta, and halved Kalamata olives.
9. Place 1/4 cup of hummus in each bowl, either dolloped on the side or spread slightly on the quinoa base for easy mixing.
10. Carefully place one fried egg on top of each assembled bowl.
11. Drizzle the prepared lemon-dill dressing generously over all the bowl components, ensuring everything is lightly coated for maximum flavor.
12. Serve immediately, allowing guests to break the runny yolk and mix it into the quinoa for added richness and creaminess.

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