Mediterranean Breakfast Salad

Return to the program page of Mediterranean Eating: The Anti-Inflammatory Diet

Download the program guidebook for a printable ingredient list and recipe steps!
https://grokker-static.freetls.fastly.net/pdf/MediterraneanEating.pdf

Ingredients:
• 1-2 eggs
• 2 cups of arugula or spinach
• 1 cups halved cherry tomatoes
• ½ seedless cucumber, chopped
• 1 cup cooked quinoa, cooled
• 1 large avocado
• ½ cup chopped almonds
• ½ cup chopped mixed herbs
• ½ lemon
• sea salt and ground black pepper

Directions:
• Start by cooking the quinoa according to the package directions
• Prepared the eggs hard boiled or soft boiled
• Chop the tomatoes and cucumbers
• Add the greens, tomatoes and cucumbers to a bowl
• Drizzle with olive oil and season with salt and pepper
• When the eggs and quinoa are finished cooking set them aside to cool
• Divide the salad among 4 plates. top each one with sliced avocado, a halved egg, and a scoop of cooked quinoa.
• Sprinkle herbs and almonds over top