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Pesto, Quinoa and Soft-Boiled Egg Breakfast Superfood Bowl

Pesto, Quinoa and Soft-Boiled Egg Breakfast Superfood Bowl
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Prep Time: 15 min Serves: 4
Cooking Time: 30 min Yield: 2 bowls
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You don’t need to order pasta to have your pesto. This bowl of superfoods also includes spinach, quinoa, sun-dried tomato, soft-boiled eggs and pine nuts. The oil naturally found in pine nuts may offer appetite-suppressing benefits. So you’d like to lose a little weight, sprinkling on some pine nuts might just help.



1. Thinly slice sun-dried tomatoes.
2. In a large saucepan, add sun-dried tomatoes, (rinsed) quinoa, broth, and 1/2 teaspoon salt. Bring to a boil over high. Cover, reduce heat to medium-low, and simmer until done, about 18 minutes.
3. Top with spinach and 1/8 teaspoon salt; cover. Remove from heat and let stand covered for at least 5 minutes to allow spinach to slightly wilt.
4. Meanwhile, in a liquid measuring cup, whisk together lemon juice and pesto sauce. Set
5. Bring a small saucepan filled three-quarters with water to a boil over high. Add (room temperature) eggs using a slotted spoon; gently boil for 6 minutes. Drain; cool in an ice water bath for 5 minutes (a large bowl filled with ice and cold water); and drain again. Peel the eggs, cut in half, and sprinkle with 1/8 teaspoon salt.
6. Arrange among two bowls the spinach, quinoa mixture, eggs, and pine nuts (preferably pan-
toasted). Adjust seasoning.
7. Drizzle with the pesto-lemon vinaigrette, and serve.


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