Hey there, welcome to our recipe blog site. Right here you can get an overview on how to make very yummy Savory Pesto Quinoa Breakfast Bowls recipes. The manufacturing process is really easy, you simply need to comply with the approaches that we have actually composed on this page. The adhering to are the stages of just how to prepare Savory Pesto Quinoa Breakfast Bowls. Please adhere to the directions well.
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.
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
- 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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