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Mediterranean veggies baked with quinoa and topped with an egg and a drizzle of Traditional Aged balsamic in a gray bowl for breakfast bowl.

Mediterranean Sunrise Bowl

  • Active time: 10 minutes
  • Total time: 50 minutes

Suitable Diets:

  • Vegetarian: This recipe is entirely plant-based except for the egg, which can be omitted or replaced with a vegan alternative.
  • Gluten-Free: Quinoa is naturally gluten-free, making this dish safe for those with gluten sensitivities or celiac disease.
  • Dairy-Free: The recipe does not include any dairy products.
  • Low-Calorie: Packed with nutrient-dense vegetables and quinoa, this dish is low in calories while being filling.
  • High-Protein: Quinoa and eggs provide a good amount of protein, making it suitable for high-protein diets.
  • Mediterranean Diet: Including fresh vegetables, olive oil, and herbs aligns well with the principles of the Mediterranean diet.

Serves: 6

French Pantry:

  • EVOO
  • Zesty Mediterranean Herb Blend
  • Roasted Garlic and Chive Herb Blend
  • Perforated Baking Sheet
  • Large Round Mold

 

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Ingredients

Ingredients:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 red bell pepper, chopped
  • 1 zucchini, sliced
  • 1 carrot, sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 2 tablespoons French Pantry EVOO
  • Salt and pepper to taste
  • 1 teaspoon French Pantry Zesty Mediterranean Herb Blend
  • 1 teaspoon French Pantry Roasted Garlic and Chive
  • 1 tablespoon Traditional Balsamic
  • 2 eggs
  • Fresh parsley for garnish

Instructions

Instructions:

  1. Preheat the oven: Preheat your oven to 400°F (200°C) and place the Large Round Mold on the Perforated Baking Sheet.
  2. Prepare the quinoa: Combine the quinoa and water (or vegetable broth) in the round mold. Let quinoa sit while you prepare the vegetables.
  3. Add the veggies: Slice each bell pepper into four, slice zucchini into wedges, and chop onions in the eco-chop. Arrange the bell pepper, zucchini, carrot, broccoli, cherry tomatoes, and sliced red onion on top of the quinoa in the mold. Drizzle with olive oil, and sprinkle with salt, pepper, French Pantry Roasted Garlic and Chive Herb Blend, garlic, and the French Pantry Zesty Mediterranean Herb Blend. Toss gently to coat the veggies and quinoa evenly.
  4. Bake: Place mold and perforated baking sheet in the oven for 30-35 minutes, or until the quinoa is cooked and the vegetables are tender and slightly browned. Stir halfway through to ensure even cooking.
  5. Add the eggs: Fry your eggs on the stovetop in a frying pan or carefully crack the eggs on top of the quinoa and veggies in the silicone mold. Return to the oven and bake for 8 to 12 minutes or until the eggs are cooked to your desired doneness.
  6. Serve: Remove from the oven and let it cool slightly. Carefully transfer the quinoa and veggies to the serving bowls. Garnish with fresh parsley and drizzle French Pantry Traditional Balsamic over the top.

Enjoy cooking and baking from our BONCOOK kitchen to yours!

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