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Brunch Quinoa Bowl

Beautiful Brunch Quinoa Bowl

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A bright and colourful quinoa and millet bowl that is ideal for brekkie, brunch or lunch. Full of protein and healthy fats. Delish!

  • Makes : 2 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
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50 g cooked quinoa cooked
50 g cooked millet cooked
40 g of your favourite mixed nuts and seeds, lightly toasted
30 g chickpeas cooked (toasted optional)
1 tsp (5 ml) lemon juice
1 tsp (5 ml) extra virgin olive oil
2-4 eggs boiled for 5 minutes and peeled
60 g ready-made hummus
1 avocado, peeled and thinly sliced in order to fan
handful of mixed baby greens, dressed with a little lemon juice and olive oil or your favourite vinaigrette
40 g sundried tomatoes
80 g labneh (or chunky cottage cheese also works well)
salt and pepper

Optional Additions

6 falafal balls
120 g smoked salmon or smoked trout
150 g grilled haloumi slices
150 g sautéed mushrooms

extra nuts and seeds for garnish
sprouts or microgreens

Combine the quinoa, millet and mixed nuts and seeds in a bowl and dress with the lemon juice and olive oil.

Take two serving bowls and place large spoon full of hummus in each, and smear around the side.

Split the quinoa-millet mix between the two bowls.

Slice the avocado and thinly fan and place on top of the quinoa.

Add the sundried tomatoes and three labneh balls per bowl.

Slice the eggs in half and place on top.

Add any of your selected additional extras such as smoked salmon or halloumi.

Finish with a garnish of dressed mixed greens, chickpeas, and a sprinkle of nuts and seeds. Be as artistic as you can!