This pesto quinoa power bowl can be enjoyed for a lunch or a light dinner. It features quinoa, pesto, sun dried tomatoes, sunflower seeds, cooked spinach, avocado and a soft-boiled egg. Nourishing, but not too filing, it’s a great vegetarian meal!
This recipe was developed in partnership with LeGrand.
Why We Love This Pesto Quinoa Power Bowl:
- It’s an easy nourishing meal, ready in less than 30 minutes.
- You can prepare all the ingredients beforehand and it’s easy to assemble for a quick and hearty lunch. A good option for meal prep.
- It’s a great alternative if you have quinoa leftovers from another recipe and you don’t know what to do with it.
- It’s a different ay to eat pesto, If you have pesto left in the fridge and you don’t feel like eating pasta again!
What’s in Our Pesto Quinoa Power Bowl?
It’s made with 7 ingredients and this bowl can be enjoyed cold or hot:
- Quinoa: it’s the base of our bowl. Use white quinoa preferably.
- Pesto: we add a few tablespoons of pesto to the cooked quinoa. It really gives extra flavour to the bowl!
- Egg: we’re serving one egg per bowl, but you can do 2 eggs depending on your appetite. We like the creamy texture of soft-boiled egg for this recipe.
- Sun dried tomatoes: use canned sun dried tomatoes preserved in oil.
- Sunflower seeds: to add crunch.
- Spinach: use fresh spinach. We will sauté the spinach for a few minutes before adding it to the bowl.
- Avocado: for healthy fats (Yes!).
What Pesto to Use?
I’m a big fan of LeGrand’s Garden pesto. Made with fresh basil and lemon zest, it’s a super flavourful vegan pesto. It’s just paired so well with quinoa and sun dried tomatoes (OMG!).
How to Get Jammy Egg?
Jammy eggs are soft-boiled eggs with a thickly set, spreadable yolk. Firmer than poached egg, but looser than hard-boiled egg.
To make jammy eggs, bring a small pot filled with water to a gentle boil. Incorporate the eggs and cook for 6 minutes. Remove and transfer to a bowl of cold water with ice to stop the cooking process. Let it rest for 5 minutes. When you’re ready to eat, remove the shell of each egg. Cut the egg in half.
You can also serve this quinoa bowl with a poached egg or hard-boiled egg if you prefer.
I don’t like eggs, what can I do?
Here are some alternatives:
- Use grilled chicken.
- Swap for cheese, like feta or goat cheese.
- Use white beans or chickpeas (vegan alternative).
Pesto Quinoa Power Bowl with Sun Dried Tomatoes(GF)
2
servings15
minutes15
minutes30
minutesThis pesto quinoa power bowl can be enjoyed for lunch or a light dinner. It features quinoa, pesto, sun dried tomatoes, sunflower seeds, cooked spinach, avocado and a soft-boiled egg. Nourishing, but not too filing, it’s a great vegetarian meal!
Ingredients
1 cup of dry white quinoa (or 3 cups cooked quinoa)
4-5 tbsp of LeGrand’s garden pesto
2 eggs
½ cup of diced sun dried tomatoes (in oil)
4 handfuls of fresh spinach
3 tbsp of sunflower seeds
1 avocado, cut in half and sliced
Instructions
- Cook the quinoa according to packaging instructions.
- Prepare the soft boiled eggs. Bring a small pot filled with water to a gentle boil. Add the eggs and cook for 6 minutes. Remove and transfer to a bowl of cold water with ice to stop the cooking process. Let it rest for 5 minutes. When you’re ready to eat, remove the shell of each egg. Cut the egg in half.
- Cook the spinach. In a pan add ¼ cup of water with fresh spinach. Sauté for 2-3 minutes. Season well.
- When the quinoa is cooked, add pesto and sun dried tomatoes. Season and mix well. You can serve this dish either hot or cold.
- Divide quinoa into 2 bowls. Add cooked spinach, sunflower seeds, avocado and a soft boiled egg. Season well and add more pesto on top.
