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Sunny Greek Quinoa Breakfast Bowl

Sunny Greek Quinoa Breakfast Bowl

Course sauce
Cuisine Greek


  • 1 small Persian cucumber 10 oz
  • 2 garlic cloves
  • 2 tablespoons chopped dill must use fresh!
  • 1 ½ tablespoons freshly squeezed lemon juice plus more if needed
  • 1 tablespoon olive oil
  • ½ teaspoon Himilayan salt or to taste
  • ¼ teaspoon black pepper
  • 2 cups Plain Greek Yogurt I used full fat but fat-free but any type will work


  • Peel cucumber, slice in half lengthwise, remove seeds with a spoon, and dice into small pieces. Place in a colander, sprinkle with 1 teaspoon salt, toss, and allow to rest 30 minutes to draw all the water out. Rinse the pieces and squeeze out the excess liquid using a paper towel or cheese cloth.
  • Place the cucumber in a food processor along with the rest of the ingredients through black pepper. Process until well blended. Stir the misture into the yogurt. Add more salt to taste if needed. Place in the refrigerate for at least 2 hours for the flavors to develop.