Mediterranean Breakfast Bowl
A vibrant Mediterranean Breakfast Bowl with quinoa, sautéed vegetables, hummus, eggs, and olives for a wholesome, satisfying morning meal.
Equipment
- Small saucepan
- Nonstick skillet
- Mixing Bowl
- fork
- Spatula
Ingredients
- 1 cup cooked quinoa or whole-grain couscous for a whole foods breakfast grain base
- 2 teaspoons extra-virgin olive oil divided
- 1 cup mushrooms sliced (white or cremini work well)
- 1 cup cherry tomatoes halved
- 2 cups baby spinach packed
- 1 clove garlic minced
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 2 eggs cooked to your liking (poached, soft-boiled, or scrambled)
- 1/2 cup hummus store-bought or homemade
- 1/4 cup kalamata or green olives sliced
- 1/4 teaspoon dried oregano or za’atar optional
- fresh parsley or dill chopped, for garnish
- 1 lemon wedge for squeezing
Instructions
- Warm 1 cup cooked quinoa in a small saucepan over low heat with a splash of water.
- Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add sliced mushrooms and a pinch of salt; cook for 5-6 minutes until browned.
- Stir in minced garlic and cook for 30-60 seconds until fragrant.
- Add halved cherry tomatoes and baby spinach. Cook for 2-3 minutes until spinach wilts. Season with salt, pepper, and oregano. Set aside.
- Cook 2 eggs to your liking (poached, soft-boiled, or scrambled).
- Divide quinoa between two bowls. Top with vegetable mixture, eggs, hummus, and olives. Garnish with parsley and squeeze lemon. Drizzle with remaining olive oil.
Notes
- Use high-quality extra-virgin olive oil for authentic Mediterranean flavor.
- Prep veggies ahead for quick assembly.
- Pair with fresh fruit for a complete breakfast plate.