I called this a breakfast bowl because of the egg, but you can eat it for any meal!! It’s so delicious and SO easy to make, especially if you have leftover quinoa (I like to make big batches at a time) and store-bought pesto in the fridge! Plus, it will keep you full all morning. Best way to start your day!!
Serves: 4 Time: 40 minutes
- 1 cup quinoa
- ½ cup light pesto ( I used my leftover pesto from this recipe)
- Zest of one lemon
- Juice of ½ lemon
- 4 eggs
- 2 tablespoons pine nuts (or walnuts)
- 1 teaspoon red pepper flakes (adjust to taste)
Directions: Place quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Heat a splash of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
Add 2 cups of water and ¼ teaspoon of salt. Bring to a rolling boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.
Remove from the heat and let stand for 5 more minutes, covered.
Remove the lid and fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.) Fluff the quinoa gently with a fork.
Combine cooked quinoa with kale pesto, and mix to coat the quinoa thoroughly.
Season with salt, pepper, and lemon juice.
Divide quinoa among separate bowls.
Top off quinoa with lemon zest, chopped walnuts and red pepper flakes.
Make poached eggs (I use this foolproof recipe) and serve them over quinoa bowls. Sprinkle some salt and pepper on the eggs and serve!
One serving yields 290 calories, 15 grams of fat, 21 grams of carbs, and 11 grams of protein.
*Inspired by The Iron You