2 cups cooked quinoa ½ an avocado ¼ cup homemade pesto 2 tbsp hemp seeds 1 tbsp chia seeds
SERVES : 2 PREP TIME : 5 mins COOK TIME : 5 mins TOTAL TIME : 10 mins
For the pesto : 2 cups fresh basil leaves 1 cup fresh kale leaves ¼ cup nutritional yeast ¼ cup pine nuts 1 large garlic clove 3 - 4 tbsp olive oil 1 tsp lemon juice Salt + pepper to taste body text
INSTRUCTION : Start by adding the eggs to a small saucepan with 1 inch of water in the bottom . Bring the water to a boil , cover the pot and reduce to simmer for 5 - 6 minutes . While the eggs are cooking , add all the pesto ingredients to a food processor . Process until almost smooth ( no large chunks wanted here !). When eggs are done cooking , rinse them under cold water to stop the cooking process . Let stand in a bowl of cold water for 5 minutes . Prepare your breakfast bowls : add 1 cup quinoa , half of the avocado thinly sliced and half the pesto . When eggs have cooled , peel them and slice in half . Add to the bowl and sprinkle with half the hemp and chia seeds . Enjoy as is , season with a touch more salt and pepper , or mix it all together