Mediterranean Quinoa Breakfast Bowl

Start your day with a vibrant Mediterranean Quinoa Breakfast Bowl, blending fluffy quinoa with colorful Mediterranean vegetables, creamy avocado, and a hint of zesty lemon. Topped with a poached egg and drizzled with a tahini-lemon sauce, this dish offers a well-balanced meal rich in protein and healthy fats, perfect for those following a Mediterranean diet.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 2 eggs
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish
• Olive oil for drizzling

Instructions:

1. In a bowl, combine the cooked quinoa, cucumber, red bell pepper, red onion, and cherry tomatoes. Season with salt and pepper to taste.
2. In a small bowl, whisk together tahini, lemon juice, and a tablespoon of water until smooth. Adjust the consistency with more water if needed.
3. Bring a pot of water to a gentle simmer. Crack the eggs into separate small bowls, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
4. To assemble, divide the quinoa mixture between two bowls. Top each with sliced avocado and a poached egg.
5. Drizzle the tahini-lemon sauce over the top and garnish with fresh parsley and a drizzle of olive oil.