Mediterranean Breakfast Bowls (Printable Version)

Nourishing bowls with quinoa, vegetables, chickpeas, feta, olives, and egg

# What You Need:

→ Grains

01 - 2 cups cooked quinoa or brown rice

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1 cup baby spinach leaves

→ Dairy

07 - 1/2 cup crumbled feta cheese

→ Legumes

08 - 1 cup canned chickpeas, rinsed and drained

→ Eggs

09 - 4 large eggs

→ Olives & Extras

10 - 1/4 cup Kalamata olives, pitted and sliced

→ Dressing

11 - 3 tbsp extra-virgin olive oil
12 - 1 tbsp fresh lemon juice
13 - 1 tsp dried oregano
14 - Salt and black pepper, to taste

# How-To:

01 - Cook quinoa or brown rice according to package directions. Set aside until ready to assemble.
02 - Whisk together olive oil, lemon juice, dried oregano, salt, and black pepper in a small bowl until emulsified.
03 - Heat a non-stick skillet over medium heat. Crack eggs into the pan and fry or poach until reaching desired doneness.
04 - Divide cooked quinoa evenly among four serving bowls, creating a foundation layer.
05 - Arrange cherry tomatoes, cucumber, red bell pepper, red onion, baby spinach, chickpeas, and Kalamata olives over the quinoa in each bowl.
06 - Sprinkle crumbled feta cheese over each bowl and drizzle with the prepared lemon-oregano dressing.
07 - Place a cooked egg on top of each bowl. Serve immediately while warm, optionally garnished with fresh parsley or dill.

# Expert Hints:

01 -
  • It comes together in under 30 minutes but looks like something from a fancy brunch spot
  • You can prep most components ahead and assemble in the morning
  • Every bite delivers that perfect Mediterranean trifecta of creamy, tangy, and fresh
02 -
  • Warm grains absorb the dressing better than cold ones, so do not let the quinoa chill completely
  • A room temperature egg cooks more evenly and prevents that frustrating stuck to the pan situation
  • Prep all your vegetables before you start cooking the eggs, they cook faster than you expect
03 -
  • Toast your quinoa in a dry pan for 3 minutes before cooking to add a subtle nutty depth
  • A drizzle of good quality extra virgin olive oil right before serving makes everything taste restaurant quality

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