Mediterranean Breakfast Bowl Recipe

Quinoa: A protein-rich grain that serves as the base of the bowl.

Cherry tomatoes: Sweet and juicy, they add a burst of freshness.

Cucumber: Adds a cool, crisp texture to the bowl.

Kalamata olives: Provide a rich, briny flavor that complements the other ingredients.

Red onion: Adds a sharp, tangy bite to the mix.

Feta cheese: A crumbly, tangy cheese that enhances the Mediterranean flavors.

Olive oil: Used to make the dressing, adding a smooth, rich texture.

Lemon juice: Adds a zesty, refreshing tang to the dressing.

Dried oregano: A classic Mediterranean herb that adds depth to the dressing.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and complexity.

When preparing the quinoa, make sure to rinse it thoroughly under cold water before cooking. This helps remove the natural coating called saponin, which can make the quinoa taste bitter. Cook the quinoa in a 2:1 ratio of water to quinoa until it absorbs all the water and becomes fluffy. For added flavor, consider cooking the quinoa in vegetable broth instead of water.

• cooked quinoa - Substitute with cooked farro: Farro has a similar chewy texture and nutty flavor, making it a great alternative to quinoa.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them an easy swap.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, and can be used raw like cucumber.

• kalamata olives - Substitute with black olives: Black olives have a similar briny flavor, though they are slightly less intense than kalamata olives.

• red onion - Substitute with shallots: Shallots have a milder, slightly sweeter flavor compared to red onions, making them a good alternative.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture, making it a suitable replacement for feta.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and mild flavor, making it a good alternative to olive oil.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and citrus flavor, making it a suitable substitute for lemon juice.

• dried oregano - Substitute with dried thyme: Thyme has a similar earthy flavor profile, making it a good alternative to oregano.

• salt - Substitute with sea salt: Sea salt has a similar salty flavor but can add a slightly different texture and mineral content.

• pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, making it a good alternative to black pepper.

• Allow the quinoa mixture to cool completely before storing to prevent condensation, which can make the dish soggy.
• Transfer the Mediterranean Breakfast Bowl to an airtight container. This helps maintain the freshness and prevents any unwanted odors from seeping in.
• Store the container in the refrigerator. The breakfast bowl will stay fresh for up to 2 days, making it a perfect make-ahead meal.
• If you plan to freeze the dish, consider leaving out the feta cheese and cucumber, as they can become watery and lose their texture upon thawing. You can add these ingredients fresh when you’re ready to serve.
• To freeze, place the cooled quinoa mixture (without feta cheese and cucumber) in a freezer-safe container or a resealable plastic bag. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. The quinoa mixture can be frozen for up to 1 month.
• When ready to eat, thaw the quinoa mixture in the refrigerator overnight. Once thawed, add fresh feta cheese and cucumber before serving.
• For best results, give the thawed Mediterranean Breakfast Bowl a quick toss to redistribute the dressing and ensure all ingredients are well combined.

• Microwave Method: Place the Mediterranean Breakfast Bowl in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Check the temperature and heat for an additional 30 seconds if needed.

• Stovetop Method: Transfer the quinoa mixture to a non-stick skillet. Add a splash of olive oil or a few drops of water to prevent sticking. Warm over medium heat, stirring occasionally, for about 3-5 minutes until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the quinoa mixture evenly in an oven-safe dish. Cover with aluminum foil to keep it from drying out. Bake for about 10-15 minutes, or until the bowl is heated through.

• Steaming Method: Place the Mediterranean Breakfast Bowl in a heatproof bowl that fits into a steamer basket. Fill a pot with a small amount of water and bring it to a simmer. Place the steamer basket over the pot, cover, and steam for about 5-7 minutes until the bowl is warm.

• Cold Option: If you prefer, you can enjoy the Mediterranean Breakfast Bowl cold. Simply take it out of the refrigerator and let it sit at room temperature for about 10-15 minutes to take the chill off before eating.

• Large mixing bowl: A spacious bowl to combine the quinoa, cherry tomatoes, cucumber, olives, red onion, and feta cheese.

• Small bowl: Used to whisk together the olive oil, lemon juice, dried oregano, salt, and pepper for the dressing.

• Whisk: Essential for blending the dressing ingredients smoothly.

• Chef's knife: Ideal for halving cherry tomatoes, dicing cucumber, slicing olives, and thinly slicing red onion.

• Cutting board: Provides a stable surface for chopping and slicing the vegetables and olives.

• Measuring cups: Necessary for accurately measuring the quinoa, cherry tomatoes, cucumber, olives, and feta cheese.

• Measuring spoons: Used to measure the olive oil, lemon juice, and dried oregano precisely.

• Serving spoon: Handy for mixing the quinoa salad and serving it.

• Refrigerator: If you plan to store the Mediterranean breakfast bowl for up to 2 days, you'll need a refrigerator to keep it fresh.

Cook quinoa in advance: Prepare quinoa the night before and store it in the fridge to save time in the morning.

Pre-chop vegetables: Dice cucumber, halve cherry tomatoes, and slice red onion ahead of time and store them in airtight containers.

Use pre-crumbled feta: Buy feta cheese that is already crumbled to skip this step.

Make dressing in bulk: Prepare a larger batch of the olive oil, lemon juice, and oregano dressing and store it in a jar for future use.

Assemble the night before: Combine all ingredients except the dressing the night before and add the dressing just before serving.