Ingredients
Scale
- 1 cup cooked quinoa (white, red, or tri-color)
- 2 large eggs
- 1/2 cup cherry tomatoes, halved
- 1/2 cup English cucumber, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons feta cheese, crumbled
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Warm the Quinoa: If you are using leftover quinoa from the fridge, place it in a small saucepan over low heat with a splash of water. Stir gently until it is warmed through. If you prefer a cold bowl, you can skip this step and use the quinoa straight from the refrigerator.
- Prepare the Vegetables: While the quinoa is warming, dice your cucumber and halve the cherry tomatoes. In a small bowl, whisk together the olive oil, lemon juice, and dried oregano to create a light dressing. Toss the tomatoes and cucumbers in half of this dressing to infuse them with flavor.
- Cook the Eggs: Heat a non-stick skillet over medium heat with a tiny bit of oil or butter. Crack the eggs into the pan and cook them to your preference. For the best experience, we recommend “sunny-side up” or poached eggs, as the runny yolk acts as a natural sauce for the quinoa.
- Assemble the Bowls: Divide the warmed quinoa between two serving bowls. Arrange the dressed tomatoes and cucumbers on top. Add the sliced olives and sprinkle the crumbled feta cheese evenly over both bowls.
- Add Finishing Touches: Carefully place one cooked egg on top of each bowl. Drizzle the remaining dressing over the entire dish. Season with salt and black pepper to taste, and garnish with a generous handful of chopped fresh parsley.
- Cook Time: 25 minutes
- Diet: Vegetarian, Gluten-Free