Egg & Pesto Quinoa Bowl

This sunny, light, grain free and dairy free dish is just the ticket for those wanting-to-look-leaner summer days ahead.  Easy to make, filling, yet healthy and low in calories.  All while tasting decadent and rich via the combination of egg yolk and pesto, so yum.


1-2 cups of Quinoa, already cooked (according to instructions on package) (I like to make extra and save it for another dish in the next couple days).

Cherry tomatoes

1 avocado

4 eggs

1/2 cup red onion, sliced


This recipe serves two people.

IMG_0380 (2)

  1. Put about one cup of cooked quinoa into each bowl.
  2. Into each bowl, toss in a handful of cherry tomatoes, sliced onions and about half the avocado, cut into bite size pieces.
  3. Fry the eggs in a skillet on medium heat (make sure to lightly grease pan with something.  Coconut oil, butter, PAM cooking spray, the choice is yours).
  4. Once the egg whites are solid, put two eggs into each bowl.
  5. To finish, top with a drizzle of pesto sauce on each finished bowl.
  6. Mix everything together, eat and ENJOY!

Deceptively simple and with few ingredients but majorly delivers on taste, eh?


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