Pesto and Egg Power Bowl

  , , ,   ,

October 25, 2016

Recipe by Katalyst Health

Ingredients

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

Toppings

egg, cooked runny

roasted red bell pepper

avocado

Directions

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.

00:00

0 Reviews

All fields are required to submit a review.