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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
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