Mediterranean Egg & Quinoa Bowl

2 Eggland’s Best eggs, large

1 cup cooked quinoa

½ cup cucumber, diced

½ cup cherry tomatoes, halved

¼ cup kalamata olives, sliced

¼ cup feta cheese, crumbled

¼ cup red onion, thinly sliced

2 tbsp fresh parsley, chopped

1 tbsp extra virgin olive oil

1 tbsp lemon juice

½ tsp dried oregano

¼ tsp salt

¼ tsp black pepper

Cook the Quinoa: If not already prepared, cook quinoa according to package instructions and let it cool slightly.

Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper. Set aside.

Soft-Boil the Eggs: Bring a small pot of water to a boil. Gently lower the eggs into the water and cook for 7 minutes for a jammy yolk. Transfer eggs to an ice bath for 2 minutes, then peel and slice in half.

Assemble the Bowl: In a serving bowl, layer the quinoa as the base. Arrange cucumbers, cherry tomatoes, olives, red onion, and feta cheese on top.

Add the Eggs: Place the sliced eggs over the salad. Drizzle with the lemon-olive oil dressing and garnish with fresh parsley.

Serve & Enjoy: Mix everything together before eating for the perfect blend of flavors and textures.