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Pesto, Quinoa and Soft-Boiled Egg Breakfast Superfood Bowl

by Livestrong_Recipes  |  Aug 18, 2016

Pesto, Quinoa and Soft-Boiled Egg Breakfast Superfood Bowl
  1. PREP
  2. 15 m
  • COOK
  • 30 m
  • TOTAL
  • 45 m

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.

INGREDIENTS

SERVES 4

  • 12 piece sun-dried tomatoes
  • 1 cup 100% Whole Grain Quinoa
  • 2 cups Vegetable Broth, Low Sodium Organic
  • 3/4 tsp Sea Salt
  • 8 oz Fresh Baby Spinach
  • 2 tbsp Lemon Juice
  • 3 tbsp Pesto Sauce, In Pure Olive Oil
  • 2 Free Range Large Eggs
  • 2 tbsp Pine Nuts

DIRECTIONS

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 aside.
6 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.
7 Arrange among two bowls the spinach, quinoa mixture, eggs, and pine nuts (preferably pan-
8 toasted). Adjust seasoning.
9 Drizzle with the pesto-lemon vinaigrette, and serve.