Ingredients

The following ingredients have 2 Servings
  • 2 large eggs
  • 2 cups cooked quinoa
  • 1/2 an avocado
  • 1/4 cup homemade pesto
  • 2 tablespoons hemp seeds
  • 1 tablespoon 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 tablespoons olive oil
  • 1 teaspoon lemon juice
  • Salt + pepper to taste

Instruction

  • 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 (that's what I did and yum!).