Mediterranean Diet Wholesome Breakfast Bowl
Start your day with vibrant flavors and nutrient-packed ingredients in this Mediterranean Diet Wholesome Breakfast Bowl. This colorful, protein-rich recipe combines fluffy quinoa as a hearty base with sautéed baby spinach, juicy cherry tomatoes, crisp cucumber, creamy avocado, and tangy feta cheese. Kalamata olives and hard-boiled eggs add savory depth, while a drizzle of extra virgin olive oil and lemon juice ties the dish together with a zesty finish. Topped with fresh parsley and seasoned to perfection, this gluten-free breakfast is loaded with vitamins, healthy fats, and Mediterranean-inspired goodness. Ideal for a quick yet nourishing start to your morning, this easy-to-assemble breakfast bowl is ready in 25 minutes, making it the perfect choice for a wholesome and delicious meal to fuel your day.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons extra virgin olive oil
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 large avocado
- 0.25 cup feta cheese
- 0.25 cup kalamata olives
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large hard-boiled eggs
Instructions
Rinse the quinoa thoroughly in a fine-mesh strainer under cold water to remove bitterness.
In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
Fluff the cooked quinoa with a fork and let it cool slightly.
While the quinoa is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and slice the avocado into thin wedges.
In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Add the baby spinach and sauté for 2-3 minutes until wilted. Remove from heat.
To assemble the bowls, divide the cooked quinoa evenly between two bowls.
Top each bowl with sautéed spinach, cherry tomatoes, diced cucumber, sliced avocado, crumbled feta cheese, and kalamata olives.
Cut the hard-boiled eggs in half and place them on top of the bowls.
Drizzle the remaining tablespoon of olive oil and the lemon juice over the bowls.
Sprinkle with chopped fresh parsley, salt, and black pepper to taste.
Serve immediately and enjoy your wholesome Mediterranean breakfast bowl!
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 3727 mg | 162% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 9.2 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 481 mg | 37% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1986 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
