Pesto Quinoa Bowls with Poached Eggs
This pesto-topped quinoa salad is an easy weeknight dinner, ideal as we ease into the school year. The leftovers make for a yummy lunch tomorrow, too.
Servings 6 serves
Cost $8
Ingredients
- 1 cup fresh basil leaves
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups cooked quinoa
- 1 cup chopped and roasted zucchini
- ½ cup chopped cherry tomatoes
- Optional: Salted almonds, cheese, and/or 6 poached eggs, to top
Instructions
- Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, garlic, salt, and black pepper. Cover and process until nearly smooth, stopping to scrape down sides of processor bowl as needed; set aside.
- In a medium bowl, stir together cooked quinoa, beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat. Top quinoa mixture with poached eggs, almonds, and cheese, if desired.