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Pesto Quinoa Bowls With Poached Eggs Recipe

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.
Course Salad
Cuisine international
Keyword Pesto Quinoa Bowls, Pesto Quinoa Bowls with Poached Eggs, Poached Eggs
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 serves
Author Daisy
Cost $8


  • 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


  • 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.