Mediterranean Veggie Breakfast Bowls with Quinoa and Avocado
A nutritious and colorful breakfast bowl featuring quinoa, fresh vegetables, and creamy avocado, perfect for a healthy start to your day.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (1) medium cucumber, diced
- (1 cup) cherry tomatoes, halved
- (1) red bell pepper, diced
- (1/4 cups) red onion, finely chopped
- (1/4 cups) Kalamata olives, pitted and sliced
- (1/2 cups) feta cheese, crumbled
- (1) medium avocado, sliced
- (1 tablespoon) olive oil
- (1 tablespoon) lemon juice
- (1/2 teaspoons) dried oregano
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- 1
Rinse 1 cup of quinoa under cold water in a fine mesh strainer.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat. Add 2/4 teaspoon dried oregano and Salt to taste.
- 3
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 4
Remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and set aside to cool slightly.
- 5
In a large bowl, combine 1 medium cucumber (diced), 1 cup cherry tomatoes (halved), 1 red bell pepper (diced), 1/4 cup red onion (finely chopped), and 1/4 cup Kalamata olives (sliced).
- 6
In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, and salt and pepper to taste.
- 7
Pour the dressing over the vegetable mixture and toss gently to combine.
- 8
To assemble the bowls, divide the quinoa evenly among 4 bowls.
- 9
Top each bowl with the dressed vegetable mixture, 1/2 cup feta cheese (crumbled), and 1 medium avocado (sliced).
- 10
Garnish with fresh parsley if desired and serve immediately.
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