Pesto Quinoa Breakfast Bowls
https://glutenfree-bread.com/
Ingredients:
| Name | Units | TIP | |
|---|---|---|---|
| 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:
- Rinse the Quinoa.
- 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.
- Remove the pot from the heat, but keep it covered for 10 more minutes. This allows the quinoa to steam and fluff up.
- After resting, use a fork to fluff the quinoa gently. This helps separate the grains and makes it light and fluffy.
- Once the quinoa is cooked and fluffed, stir in ΒΌ 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!