Preparation time:
15 mins
Cooking time:
30 mins
Serves:
4
Quinoa Breakfast Bowl
By Chris Stephan
Ingredients
  • 1 cup mixed colour quinoa, cooked as directed
  • 2 medium size avocados, diced
  • 4 red radish, shaved
  • 120g feta
  • 6 large cherry tomatoes, halved
  • 4 boiled eggs, shell removed and cut in half
  • Pumpkin and sunflower seed mix, roasted
  • Pink pickled ginger
  • Black sesame seeds
  • 1 jar Beerenberg Mediterranean Capsicum Bruschetta
Method:

Make up the breakfast bowls using the prepared ingredients or alternately put a selection of small bowls on the table and guest can create their own individual bowls.

A large dollop of the Mediterranean Capsicum Bruschetta gives the breakfast bowl a great kick to get you started in the morning.