Pesto and Egg Power Bowl

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October 25, 2016

Recipe by Katalyst Health


For the pesto

1 cup fresh basil

2 cloves garlic

1/4 cup almonds

1 lemon, juiced

1/4 cup olive oil

1/4 teaspoon sea salt

For the Quinoa

1 cup quinoa

2 cup water

pinch sea salt


egg, cooked runny

roasted red bell pepper



For the pesto

1Put all ingredients into a high-speed blender.

2Blend on high until smooth.

For the quinoa

1Boil water in a saucepan over medium heat.

2Add quinoa once boiling. Cover and cook until water is absorbed, roughly 20-25 minutes.

To assemble

1Cook an egg over medium so that the yolk is still runny.

2Add 1/2 cup quinoa to a bowl and top with 1-2 tablespoons pesto, roasted red pepper, avocado slices and runny egg.


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