Mediterranean Breakfast Bowl
Author: Danielle Greco
Recipe type: Breakfast Bowl
Cuisine: Mediterranean Breakfast Bowl
Prep time:
Cook time:
Total time:
Serves: 1
- 3 cups kale
- 2 eggs
- ½ cup cucumbers, chopped
- ½ cup hummus
- ¼ cup kalamata olives, sliced
- ½ cup red quinoa
- ¼ cup feta cheese
- 2 tablespoons olive oil
- Few sprigs of thyme
- Pinch of salt and pepper
- Cook quinoa according to packaging. Set aside to cool.
- In a small pot, cover eggs with water and boil until liking (I cook for about 3-4 minutes).
- Remove kale leaves from the stems and place in a medium bowl.
- Drizzle with olive oil and a pinch of salt and pepper. Massage slightly to combine oil and spices.
- Transfer kale to a serving bowl, top with hummus, cucumbers, olives and quinoa.
- Once eggs are ready, peel and slice. Transfer to the bowl and top with feta.
- Top with a few pinches of thyme. Add another pinch of salt and pepper to the top.
Recipe by Fig & Thyme at https://www.figandthyme.com/mediterranean-breakfast-bowl/
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