Description
A satisfying and healthy vegetarian meal that is ready in 30 minutes.
Ingredients
Units
Scale
- 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!
