This recipe is a game changer. You guys loved my Mexican protein breakfast bowl with scrambled tofu and black beans so much I knew I had to make some other versions! This “Mediterranean” (very loosely…just go with it) protein bowl will keep you happy and full for hours. I made this for our weekend lunch amidst the husband building a huge built in wall shelving unit for my food props, painting color swatches on our plaster walls and spring cleaning/switching out our wardrobes for the new season. This kept us fueled.
The secret to a good protein bowl is texture and color one one hand and nutrition balance on the other. Micro greens seem totally unnecessary in this recipe, but they make it. This bowl needs a little bit of light crisp that the spinach can’t give. AND it also gives a dose of minerals which most of us are majorly lacking. The quinoa is protein and carb fuel in a healthy way. It provides something fluffy to mix every ingredient with. And then let’s talk about the good stuff: the salmon, the hard boiled egg, the kalamata olives and feta cheese. Healthy fats, beauty booster foods and protein galore.
The best part? Basically all of this can be made before and you can have ALL the ingredients ready to go for a few mornings. Bake the salmon the night before, hard boil some eggs and whip up some quinoa! Just remember, you can’t make fish on Sunday and eat it on Thursday safely. Those are dangerous waters.Print