Breakfast · Mediterranean · 5 min
Provençal Sardine and Quinoa Breakfast Bowl with Fresh Herbs
- Calories
- 535
- Protein
- 28g
- Carbs
- 62g
- Fat
- 18g
Ingredients
- 53.3 g Mediterranean style wild caught sardines with extra virgin olive oil, herbs of Provence, red bell pepper, black olives & garlic
- 205.2 g Mediterranean style brown rice and quinoa a blend of brown rice, red and white quinoa, kale, and tomatoes seasoned with garlic and herbs
- 150g Watermelon spears, fresh
- 208.4 g Celery, raw, finely diced
- 25g Fresh flat leaf parsley, chopped
Method
- 01In a small pot, warm the Mediterranean style brown rice and quinoa blend over medium heat, stirring occasionally until steaming and fragrant.
- 02Once the grain mixture is warm, fold in the finely diced celery to add a fresh, crisp texture.
- 03Gently flake the sardines into the bowl, incorporating the flavorful oil and herbs from the tin into the grains to create a cohesive, savory base.
- 04Transfer the mixture to a shallow bowl and garnish generously with the chopped flat leaf parsley for a bright, herbaceous finish.
- 05Serve immediately alongside the chilled watermelon spears. The sweetness of the watermelon provides a clean, refreshing contrast to the rich, savory sardines and earthy grain blend.
Cook it with the whole plan around it
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