Mediterranean Breakfast Bowls (Printable View)

Nourishing bowls with quinoa, vegetables, eggs, and Mediterranean flavors for a healthy start.

# What You'll Need:

01 - 2 cups cooked quinoa (or brown rice)

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

07 - 1/2 cup crumbled feta cheese

08 - 1 cup canned chickpeas, rinsed and drained

09 - 4 large eggs

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

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

01 - Prepare the quinoa or brown rice according to package instructions, if not already done.

02 - In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing.

03 - Heat a non-stick skillet over medium heat. Crack eggs into the skillet and cook to your desired doneness (fried or poached).

04 - While eggs are cooking, arrange quinoa in the base of four serving bowls.

05 - Evenly divide cherry tomatoes, cucumber, bell pepper, red onion, spinach, chickpeas, feta cheese, and olives among the bowls.

06 - Drizzle each bowl with the prepared dressing.

07 - Top each bowl with a cooked egg. Serve immediately, garnished with extra herbs if desired.

01 -

You can prep all the vegetables the night before and it comes together in under ten minutes on hectic mornings
The combination of warm eggs, cool crisp vegetables, and tangy feta hits every perfect texture and flavor note

02 -

Warm grains absorb the dressing better so don't skip heating them up if they've been refrigerated
Add the dressing right before serving or the spinach will wilt and lose its fresh crunch

03 -

For meal prep store everything in separate containers and assemble right before eating to maintain texture
If you can't find Kalamata olives any brine cured olive will work beautifully in this combination