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Who doesn’t love a nice runny egg yolk? They are a beautiful golden color with a luscious, rich, silky texture. I recently learned how to soft boil an egg to achieve the perfect runny yolk every single time.
Soft boiling eggs is really quite simple. And, in my opinion, it’s easier than poaching an egg. It’s all about the timing with soft boiled eggs. 6 minutes exactly. Not one minute more or less. Your egg timer is your new best friend.
Once I mastered making soft boiled eggs my mind began racing with recipe ideas. Spicy Cilantro Pesto Quinoa Bowl with Soft Boiled Eggs is super simple, delicious, healthy, and filling. The quinoa is the ultimate bed to absorb all of the luscious egg yolk so that you don’t miss a drop. The richness of the avocado, peppery bite of the radish, and sweet crunch of the red pepper accompany the soft boiled egg beautifully. Let’s not forget about our spicy cilantro pesto. It lends just the right amount of nutty, salty creaminess.
Trust me, my friends; you don’t want to miss out on this recipe. It is life changing. It will make your taste buds dance, your stomach full, and your body nourished. So, set that egg timer and let’s get crackin’.
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Spicy Cilantro Pesto Quinoa Bowl with Soft Boiled Eggs
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2 1x
- Category: Entree
- Cuisine: Vegetarian
Description
A satisfying and healthy vegetarian meal that is ready in 30 minutes.
Ingredients
- 1/2 cup uncooked quinoa
- 1 avocado, peeled and cut into 1/2 inch cubes
- 1 red bell pepper, diced
- 2 radishes, sliced
- 4 eggs
- For the pesto:
- 1 cup fresh cilantro
- 1 jalapeno, cut into quarters (remove seeds if you want a milder pesto)
- 1/3 cup pecans (could substitute walnuts or pine nuts)
- 2 cloves garlic
- Salt and pepper
- 1/3 cup fresh grated Parmesan cheese
- 1/4 cup olive oil (or more if needed)
Instructions
- Bring 1 cup water to a boil and add the quinoa. Reduce to a summer and allow the quinoa to simmer uncovered for 15 minutes, or until all of the liquid has been absorbed.
- Meanwhile, make your pesto. Add all of the pesto ingredients to a food processor and process until the pesto is smooth. Add more olive oil if the pesto is too thick.
- Make sure you have your avocado, radishes, and red bell pepper chopped and ready to go.
- Once the quinoa is almost done cooking boil the eggs. Using a small sauce pot put only a ½ inch of water in the pot. Carefully place the whole eggs into the pot. Cover and bring to a boil. Once the water begins to boil set a timer for exactly 6 minutes. Watch closely because the water boils quickly. There will be a lot of steam which is what you want; the steam is what cooks the eggs. Prepare a bowl with cold water and 1-2 ice cubes to cool off the eggs just enough to handle.
- Once the timer dings carefully remove the eggs into the bowl with the water. Once they are cool enough to touch remove the eggs from the water and carefully peel them. Remember they are soft boiled, so crack the shell gently.
- Arrange your quinoa bowl by stirring 1/3 cup pesto into ½ cup of cooked quinoa. Next arrange the avocado, red bell pepper, radishes, and another dollop of pesto on top of the quinoa. Place two eggs on top of each bowl. Sprinkle the eggs with salt and pepper. Serve immediately and enjoy!
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