Nourishing Quinoa & Pesto Breakfast Bowls
Recipe serves 2
Ingredients
2 large eggs
2 cups of cooked quinoa (Any colour)
½ an avocado
¼ cup of homemade pesto
2 tablespoons of hemp seeds
1 tablespoon toasted pine nuts
1 tablespoon of chia seeds
Ingredients For Pesto
2 cups of fresh basil leaves
1 cup of fresh kale leaves
¼ cup of nutritional yeast (optional)
¼ cup of pine nuts
1 large garlic clove
4 tablespoons of extra virgin olive oil
1 teaspoon of fresh lemon juice
Sea salt & black pepper taste
Method
Place the eggs in a small pan with 1 inch of water in the bottom.
Bring the water to the boil, cover the pan with a lid and reduce heat to simmer for 5 – 6 minutes.
While the eggs are cooking, add the pesto ingredients to a food processor or blender and process until almost smooth.
When the eggs are ready, rinse them under cold water immediately to stop the cooking process.
Leave them to stand in a bowl of cold water for 5 minutes. Now begin preparing the breakfast bowls: Place half of the quinoa, half of the avocado (thinly sliced) and half of the pesto into each bowl and top with the sliced boiled eggs and finish with a sprinkle of pine nuts, hemp and chia seeds.
Season to taste..Yum, Enjoy xx