Mediterranean Quinoa and Egg Breakfast Bowl

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups spinach, chopped
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and halved
• 8 eggs, poached
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Cook the quinoa: In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Simmer for 15-20 minutes, until quinoa is tender and water is absorbed. Fluff with a fork and set aside.

2. 2

   Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.