Pesto Quinta Quinoa Breakfast Bowl
Quinta Quinoa is the first locally sourced, high-quality quinoa to be produced and processed in Ontario, Canada! Quinta is the only quinoa on the market that can make the 6 nutrient content claims for being high in protein, zinc and fibre, an excellent source of iron and magnesium and a source of calcium.
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RECIPE
Original Recipe from Quinta Quinoa
Pesto Quinta Quinoa Breakfast Bowl
- 2 Eggs (large)
- 2 cups cooked Quinta Quinoa ((cook according to package directions))
- 1/2 Avocado
- 1/4 cup pesto homemade pesto ((all ingredients listed below))
- 2 tbsp hemp seeds
- 1 tbsp chia seeds
- 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 tbsp olive oil
- 1 tsp lemon juice
- Salt + Pepper to taste
- 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.
- When eggs have cooled, peel them and slice in half. Add to the bowl and sprinkle with half the hemp and chia seeds.
- Enjoy as is, season with a touch more salt and pepper, or mix it all together.
