Pesto Quinoa Breakfast Bowls

https://glutenfree-bread.com/

Ingredients:

Name	Units
Quinoa	1 cup
Quinoa can be made ahead of time and stored in the fridge for up to 5 days.
Water	2 cups
The standard ratio is 1 part quinoa to 2 parts liquid (water or broth). Adjust this if you want softer or firmer quinoa.
pinch of Salt, optional	1 teaspoon
Fresh Basil Pesto Sauce, homemade	1/4 cup
Eggs, poached or boiled	2
Eggs, poached or boiled makes a great garnish for your Pesto Quinoa Breakfast Bow.
Avocado, sliced	1/2
Avocado makes a great garnish for your Pesto Quinoa Breakfast Bow.

Steps:

Step 1

Rinse the Quinoa.

Step 2

Combine the Quinoa and Water in a medium pot. Bring to a boil. Reduce the heat to low and cover the pot, and simmer for 15-20 minutes or until all the liquid is absorbed and the quinoa is tender.

Step 3

Remove the pot from the heat, but keep it covered for 10 more minutes. This allows the quinoa to steam and fluff up.

Step 4

After resting, use a fork to fluff the quinoa gently. This helps separate the grains and makes it light and fluffy.

Step 5

Once the quinoa is cooked and fluffed, stir in ¼ cup Fresh Basil Pesto Sauce until evenly mixed. Spoon the pesto quinoa into a bowl. Top with a poached egg, avocado slices, cherry tomatoes, and fresh herbs. Enjoy immediately while the quinoa is warm and the egg is runny!