Pesto Quinoa Bowl
April 24, 2017 | Serves 2
- 1/2 Cup of Quinoa (85g)
- 1 Cup of Stock (250ml)
- 2 Eggs
- 1 Avocado
- 2 Handfuls of Fresh Rocket
- Handful of Pine Nuts
- 2 Tablespoons of Pesto
- Sea Salt & Pepper
This is so gorgeous for breakfast or lunch. It’s full of protein, complex carbs, healthy fats and fibre and it’s the most delicious combination. I usually make it with leftover quinoa, so if you have some it’s even better because you can skip the first step and have it ready in just a few minutes. Smoked salmon is a yummy addition but it’s pretty perfect as is and it’s a great one for lunch boxes!
Add the quinoa and stock to a medium saucepan on medium heat. Pop the lid on and let it simmer gently for about 8-10 minutes until the liquid is absorbed. Fluff it with a fork and set it aside with the lid still on.
Get a small saucepan of water boiling. When it’s bubbling, add the eggs in and set a six minute timer.
Let the pine nuts toast on a small pan until golden.
Fluff the quinoa with a fork and then divide it between your bowls. Slice the avocado and add half to each. Peel and slice the eggs and add them to the bowl with the rocket. Add in a dollop of pesto and sprinkle on the pine nuts. Season with salt and pepper and serve.