Quinoa-Kale-Pesto-Bowls-(4)This looks like something you would get for $14 at a vegetarian, all organic restaurant. It is simple to make, not to mention fun (poached egg anyone?) and offers a delightful combination of flavors. I would serve it for lunch or a perfect brunch.  I had never poached an egg prior to this, but it turned out WAY simpler than I imagined. Enjoy!

Adapted from the Iron You. 



Serves 4

1 cup quinoa
½ cup pesto (you can make it at home or buy some at the store)
Zest of one lemon
Juice of ½ lemon
4 eggs
4 tablespoons chopped walnuts
1 tablespoon fresh chopped parsley
1 teaspoon red pepper flakes (adjust to taste)


1. Heat a splash of olive oil in the saucepan over medium-high heat, and add the quinoa. Cook, stirring, for about 1 minute.

2.Add 2 cups of water and ¼ teaspoon of salt. Bring to a rolling boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.

3. Remove from the heat and let stand for 5 more minutes, covered.
Remove the lid and fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.)

4.Combine cooked quinoa with pesto, and mix to coat the quinoa thoroughly.
Season with salt, pepper, and lemon juice and mix in  lemon zest, chopped walnuts and red pepper flakes.

5.Divide quinoa among separate bowls
Make poached eggs (I use this foolproof recipe) and serve them over quinoa bowls.

Nutrition facts

One serving yields 290 calories, 15 grams of fat, 21 grams of carbs, and 11 grams of protein.


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