Mediterranean Egg & Quinoa Power Bowls

• •4 large eggs
• •1 cup dry quinoa
• •2 cups fresh spinach, roughly chopped
• •1 cup cherry tomatoes, halved
• •1/2 English cucumber, diced
• •1/4 red onion, thinly sliced
• •1/4 cup crumbled feta cheese
• •1/4 cup Kalamata olives, pitted and halved
• •2 tablespoons extra virgin olive oil
• •1 tablespoon fresh lemon juice
• •1/2 teaspoon dried oregano
• •Salt to taste
• •Freshly ground black pepper to taste

1. 1Rinse the quinoa thoroughly. Cook according to package directions, typically 1 cup quinoa to 2 cups water, bringing to a boil, then simmering covered for 15 minutes until water is absorbed. Fluff with a fork.
2. 2While the quinoa cooks, prepare your vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and roughly chop the spinach.
3. 3In a small bowl, whisk together the olive oil, lemon juice, dried oregano, a pinch of salt, and a grind of black pepper to create the dressing.
4. 4Poach or soft-boil the eggs to your preference. For poached eggs, bring a pot of water to a gentle simmer with a splash of vinegar, carefully crack each egg into the water, and cook for 3-4 minutes until the whites are set and the yolks are runny.
5. 5To assemble the bowls, divide the cooked quinoa among four serving bowls. Top each with a generous amount of spinach, cherry tomatoes, cucumber, red onion, crumbled feta, and Kalamata olives.
6. 6Gently place a poached or soft-boiled egg on top of each bowl. Drizzle generously with the prepared lemon-oregano dressing. Serve immediately and enjoy the vibrant flavors!

Eggs are one of nature's most nutrient-dense foods, providing high-quality protein, essential vitamins, and minerals like Vitamin D and choline.