Savory Mediterranean Breakfast Bowl 1769529336779 Mhp1

Ingredients

• 1 cup Quinoa
• 2 cups Water or vegetable broth
• 4 pieces Large eggs
• 1 cup Cherry tomatoes, halved
• 1 cup Cucumber, diced
• 0.5 cup Kalamata olives, pitted
• 0.5 cup Feta cheese, crumbled
• 0.5 cup Hummus
• 2 cups Fresh baby spinach
• 2 tablespoons Extra virgin olive oil
• 1 tablespoon Lemon juice
• 1 teaspoon Dried oregano(optional)

Instructions

1. 1

   Rinse the quinoa under cold water and place it in a medium saucepan with 2 cups of water or broth.

2. 2

   Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

3. 3

   While quinoa cooks, whisk together the olive oil, lemon juice, and oregano to create a light dressing.

4. 4

   In a separate pot, poach the four eggs in simmering water for 3-4 minutes until the whites are set but yolks remain runny.

5. 5

   Divide the cooked quinoa and fresh spinach evenly among four serving bowls.

6. 6

   Arrange the halved tomatoes, diced cucumbers, olives, and a dollop of hummus on top of the quinoa base.

7. 7

   Carefully place one poached egg in the center of each bowl and sprinkle with crumbled feta cheese.

8. 8

   Drizzle the prepared lemon-herb dressing over the entire bowl and serve immediately.