Happy Spring! Mediterranean Breakfast Bowl have been on my mind lately. When I say mediterranean, it’s just a bit more fancier for ‘Greek style’ anything. These are all my favorites…kale, kalamata olives, cubed cucumbers, feta and red quinoa, which by the way….is so hearty and has such a great flavor. Especially when accompanied by this creamy silky hummus recipe, which is so easy to make! (see recipe below) 

Just because this dish contains a staple breakfast food —– eggs, doesn’t exactly mean it has to be a breakfast dish. It savory components also make for a perfect lunch or dinner (when you’re not in the mood to sit in front of the stove for more than 5 minutes).

How to make:

3 cups kale
2 eggs
1/2 cup cucumbers, chopped
1/2 cup hummus
1/4 cup kalamata olives, sliced
1/2 cup red quinoa
1/4 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.

Classic Hummus (easy & simple recipe)

1 15oz can garbanzo beans
1 garlic clove
1/4 cup olive oil
1/4 cup water
4 tablespoons tahini
2 tablespoons lemon
Pinch of salt and pepper

Place all ingredients in a food processor and blend for about 1 minute.