Savory Pesto Quinoa Breakfast Bowls

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocado
  • 2 cups Basil, fresh leaves
  • 1 Garlic clove, large
  • 1 cup Kale, fresh leaves

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tsp Lemon juice
  • 1/4 cup Pesto, homemade

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1/4 cup Nutritional yeast
  • 1 Salt + pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Chia seeds
  • 2 tbsp Hemp seeds
  • 1/4 cup Pine nuts

Found on simplyquinoa.com

Ingredients

• 2 large eggs
• 2 cups cooked quinoa
• ½ an avocado
• ¼ cup homemade pesto
• 2 tablespoons hemp seeds
• 1 tablespoon chia seeds
• 2 cups fresh basil leaves
• 1 cup fresh kale leaves
• ¼ cup nutritional yeast
• ¼ cup pine nuts
• 1 large garlic clove
• 3 - 4 tablespoons olive oil
• 1 teaspoon lemon juice
• Salt + pepper to taste

Directions

• Start by adding the eggs to a small saucepan with 1 inch of water in the bottom. Bring the water to a boil, cover the pot and reduce to simmer for 5 - 6 minutes.
• While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth (no large chunks wanted here!).
• When eggs are done cooking, rinse them under cold water to stop the cooking process. Let stand in a bowl of cold water for 5 minutes.
• Prepare your breakfast bowls: add 1 cup quinoa, half of the avocado thinly sliced and half the pesto.
• When eggs have cooled, peel them and slice in half. Add to the bowl and sprinkle with half the hemp and chia seeds.
• Enjoy as is, season with a touch more salt and pepper, or mix it all together (thats what I did and yum!).