Mediterranean Breakfast Bowls (Printer-friendly)
Wholesome grain bowls with quinoa, Mediterranean vegetables, legumes, feta, olives, and eggs for a satisfying morning meal.
# What You’ll Need:
→ Grains & Base
01 - 2 cups cooked quinoa or brown rice
→ Fresh 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
→ Proteins
07 - 1 cup canned chickpeas, rinsed and drained
08 - 4 large eggs
→ Dairy & Garnishes
09 - 1/2 cup crumbled feta cheese
10 - 1/4 cup Kalamata olives, pitted and sliced
→ Lemon Herb 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 Guide:
01 - Cook quinoa or brown rice according to package directions if not already prepared. Fluff with a fork and set aside to cool slightly.
02 - Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl until emulsified. Set aside.
03 - Heat a non-stick skillet over medium heat. Crack eggs into the pan and cook until whites are set but yolks remain runny, approximately 3-4 minutes for sunny-side up.
04 - Divide the cooked quinoa evenly among four serving bowls, spreading it across the base of each bowl.
05 - Arrange cherry tomatoes, cucumber, bell pepper, red onion, spinach, and chickpeas in sections over the quinoa in each bowl.
06 - Sprinkle crumbled feta cheese and scatter Kalamata olives over each bowl.
07 - Drizzle the lemon herb dressing evenly over all four bowls. Top each with a cooked egg and serve immediately while warm.
# Expert Advice:
01 -
- Everything can be prepped ahead, making weekday mornings feel luxurious without the stress
- The combination of warm eggs with cool, crisp vegetables is pure breakfast magic
- Youll feel like youre starting the day on a sunny Mediterranean patio
02 -
- Warm the quinoa slightly before assembling—cold grain against hot egg creates an odd temperature experience
- The dressing should be made just before serving, as lemon juice can wilt the spinach if it sits too long
03 -
- Buy good quality feta—the creamy, tangy kind in brine, not the pre-crumbled stuff in plastic tubs
- Toasted pine nuts or chopped walnuts add incredible crunch and make the bowl feel more substantial