Mediterranean Breakfast Bowls (Printable version)
Vibrant Mediterranean bowls with quinoa, vegetables, chickpeas, feta, and eggs for a healthy morning start.
# Ingredient List:
→ Grains
01 - 2 cups cooked quinoa
→ 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 Make It:
01 - Cook quinoa according to package instructions if not already prepared. Fluff with a fork and set aside.
02 - In a small mixing bowl, combine olive oil, lemon juice, dried oregano, salt, and black pepper. Whisk vigorously until emulsified.
03 - Heat a non-stick skillet over medium heat. Crack eggs into the pan and cook to desired doneness, whether sunny-side up, over-easy, or poached.
04 - Divide the cooked quinoa evenly among four serving bowls, creating a bed for the toppings.
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, then top with a freshly cooked egg.
07 - Drizzle the lemon-oregano dressing over each bowl. Serve immediately while eggs are warm, optionally garnishing with fresh parsley or dill.
# Expert Suggestions:
01 -
- You can prep most components the night before and assemble in under five minutes during hectic mornings
- The combination of protein, fiber, and healthy fats keeps you satisfied straight through until lunch without that midmorning crash
02 -
- Warm the quinoa slightly in the microwave before assembling if you've stored it in the fridge, the temperature contrast is lovely
- The eggs continue cooking after they leave the pan, so pull them slightly earlier than you think you should
03 -
- Pat your vegetables dry after washing to prevent the dressing from becoming watered down
- Invest in good olive oil since this recipe relies so heavily on its quality