Savory Pesto Quinoa Breakfast Bowls

That’s right you guys. We’re shakin’ things up around here today and we’re enjoying a savory breakfast! So not typical for me, but for some reason, the salty cravings seem to have gotten the better of me.

A while back, I sent out a survey and asked you all what you enjoyed having for breakfast AND if you opted for sweet or savory. To my surprise, the majority of you said savory. I could have sworn most of you had a mega sweet tooth like me, but I’m kind of glad you don’t. It means I get to make new recipes that I wouldn’t normally cook for myself.

As evidence by my breakfast archives, sweet breakfasts are the norm, but I have to admit, I was totally of digging the salty spin on these quinoa breakfast bowls.

Ingredients
for the breakfast bowls:

• 2 large eggs
• 2 cups cooked quinoa
• 1/2 an avocado
• 1/4 cup homemade pesto
• 2 tablespoons hemp seeds
• 1 tablespoon chia seeds

for the pesto:

• 2 cups fresh basil leaves
• 1 cup fresh kale leaves
• 1/4 cup nutritional yeast
• 1/4 cup pine nuts
• 1 large garlic clove
• 3 - 4 tablespoons olive oil
• 1 teaspoon lemon juice
• Salt + pepper to taste

Instructions

• Start by adding the eggs to a small saucepan with 1 inch of water in the bottom. Bring the water to a boil, cover the pot and reduce to simmer for 5 - 6 minutes.
• While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth (no large chunks wanted here!).
• When eggs are done cooking, rinse them under cold water to stop the cooking process. Let stand in a bowl of cold water for 5 minutes.
• Prepare your breakfast bowls: add 1 cup quinoa, half of the avocado thinly sliced and half the pesto.
• Read more please visit : www.simplyquinoa.com

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