Hey, I warned you didn’t I? Another quinoa bowl. This one was especially satisfying because I used my first harvest of kale from my garden! No matter what you grow, it will always taste better freshly harvested from your own garden. No farmer’s market or grocery store can create that feeling of accomplishment that growing your own food can.
I also used my own basil to make the pesto. If you were just planning on buying pre-made pesto- don’t. It will ALWAYS taste better fresh. And you do not have to break the bank by buying pine nuts for your pesto. I always just leave the nuts out and I think it tastes just fine. Although, if you want traditional pesto, it does have pine nuts in it.
I don’t eat eggs often because Ben is allergic. I always have a fear of cooking things that he is allergic to in our tiny apartment. I always have the thought “What if I don’t wash the pan properly and then he eats off it?!” in the back of my head. But occasionally you just have to cook yourself a delicious egg.
The soft runny yolk of a poached egg takes this quinoa bowl to the next level. Between the quinoa, egg and kale, this is a powerful bowl filled with nutrients and protein. It makes a great lunch to get you through the rest of the day or a healthy dinner.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 servings