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Quinoa Breakfast Bowl by Thyme & Table

Quinoa Breakfast Bowl

Ingredients

Bowl:

⅓ cup quinoa

2 cups kale – chopped

1 Tbsp olive oil

½ avocado – sliced

2 eggs

½ cup homemade pesto (recipe below)

Salt and pepper to taste

Chili flakes for garnish

Homemade Pesto:

1 cup fresh basil

3 cloves garlic

3 Tbsp pine nuts

⅓ cup parmigiano reggiano – grated

⅓ cup extra virgin olive oil

Salt and pepper to taste

Directions

Prepare pesto and quinoa based on package instructions
Make soft boiled eggs: In a small pot, add 1 inch of water, cover and bring to a boil. Add eggs, cover and boil for 6 minutes. Place in an ice water bath until cool enough to carefully peel.
In a pan, heat olive oil on medium heat. Add kale and season with salt and pepper. Saute for a few minutes or until wilted.
Assemble bowl with quinoa, halved soft boiled eggs, avocado, pesto, kale and topped with red pepper flakes and served with chili flakes.

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