Quinoa Kale Pesto Bowls with Poached Eggs
There are three phrases I want to say before I’m sprawled on my deathbed.
To be honest I don’t think I will ever be in a situation where I could actually say those phrases (i.e., very dramatic scenarios) but I still want to believe that the right occasion will come one day — hope dies last after all.
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The first is: “At my signal, unleash hell!”
Which has to be the coolest phrase ever.
I’m aware that the chances of me becoming a General of the Roman Army (a Legatus) are pretty slim; but who knows, there might a scenario where I could actually pronounce it with making a complete fool of myself.
For instance, my 9-year old nephew is a killer farter (he looks so angelic and then lets out a ripper, usually when we’re in the car). So maybe one day I can unleash him in the elevator of my building with my new neighbor — that will teach him a lesson about slamming drawers in the middle of the night.
The second is: “Officers, arrest that man!”
There are actually more chances for me to pronounce this one (compared to the other). Though I want the scene to be overly dramatic, if possible with suspenseful music playing in the background, and dim lightning. Is that too much to ask?
The third phrase must remain a secret until the time it is uttered. It is an awesome phrase, reserved for a proportionately awesome moment in my life. If that will ever happen.
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One phrase I love to say is “You guys should give this recipe a go because it’s totally legit!”
And when I say it, I totally mean it, trust me.
It’s not just a catch phrase I use to fill a blank space on the page. For real people.
Take these quinoa kale pesto bowls with poached eggs. They are legit, in all respects.
Delicious, full of goodness, healthy, wholesome, and nutritionally complete.
My idea of what food should be.
They’re also so easy to make. They literally come together in 20 minutes tops.
Sure, if you have some leftover kale pesto (like I did) then this recipe is a complete no-brainer. Cook some quinoa, poach an egg and voilà lunch or dinner (maybe even breakfast) is served.
But even if you do have to make kale pesto from scratch, it’s still going to be super duper easy and quick.
And trust me, you’re going to unleash hell on your table because they’re going to fight over the last bit. That good.
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Ingredients
Serves 4
1 cup quinoa
½ cup kale pesto (to make kale pesto use this recipe)
Zest of one lemon
Juice of ½ lemon
4 eggs
2 tablespoons chopped walnuts
1 tablespoon fresh chopped parsley
1 teaspoon red pepper flakes (adjust to taste)
Directions
Place quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Heat a splash of olive oil in a saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
Add 2 cups of water and ¼ teaspoon of salt. Bring to a rolling boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.
Remove from the heat and let stand for 5 more minutes, covered.
Remove the lid and fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.)
Combine cooked quinoa with kale pesto, and mix to coat the quinoa thoroughly.
Season with salt, pepper, and lemon juice.
Divide quinoa among separate bowls.
Top off quinoa with lemon zest, chopped walnuts and red pepper flakes.
Make poached eggs (I use this foolproof recipe) and serve them over quinoa bowls. Sprinkle some salt and pepper on the eggs and serve!
Nutrition facts
One serving yields 290 calories, 15 grams of fat, 21 grams of carbs, and 11 grams of protein.
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