Feta, Tomato & Za'atar Breakfast Quinoa Bowl
Breakfast · Levantine · Ready in 19 min · Serves 2
Warm quinoa under cherry tomatoes, cucumber, avocado and crumbled feta, with za'atar and olive oil poured over. A 667-calorie Levantine breakfast bowl.
Per serving
- Calories
- 667
- Protein
- 21 g
- Carbs
- 58 g
- Fat
- 39 g
- Fibre
- 9 g
Vitamins and minerals, % of a day’s needs
- Iron27%
- Vitamin D1%
- B1246%
- Zinc42%
- Magnesium43%
- Omega-330%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 130 g Quinoa
- 130 g Cheese (feta or mozzarella)
- 200 g Cherry tomatoes
- 120 g Cucumber
- 100 g Avocado
- 25 ml Olive oil
- 2 tsp Za'atar spice blend
- 20 ml Lemon juice
- 15 g Fresh parsley
- 0.5 tsp Salt
Method
- 1
Rinse the 130g of quinoa, put it in a saucepan with 300ml of water and a half teaspoon of salt, bring it to a boil, then cover and simmer for 12 minutes until the grains have uncurled and the water is gone.
- 2
While the quinoa cooks, halve the 200g of cherry tomatoes, dice the 120g of cucumber and the 100g of avocado, and chop the 15g of fresh parsley.
- 3
Fork the cooked quinoa through to loosen it, then stir in the 20ml of lemon juice and half of the 25ml of olive oil while it is still warm, so the grain takes the dressing up.
- 4
Divide the quinoa between 2 bowls and arrange the tomatoes, cucumber and avocado over it. Crumble the 130g of feta on top.
- 5
Scatter the 2 teaspoons of za'atar and the chopped parsley over each bowl, then pour the remaining olive oil across the top.
