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+ servings

Kale Pesto Quinoa w/ Poached Egg

5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2 servings


  • 1 c quinoa
  • 1 T olive oil
  • 2 c Kale chopped
  • 1/4 yellow onion julienned
  • 1/2 T crushed red pepper
  • 2 eggs
  • 1 T white vinegar
  • Salt and pepper to taste
  • Fresh basil to garnish
  • For the pesto
  • 1 c fresh basil
  • 1/2 c kale
  • 1/2 to 1 c olive oil depending on consistency desired
  • 1 lemon juice and zest
  • 1/4 c Parmesan cheese
  • 1 T pine nuts optional
  • Salt & pepper to taste


  • Cook the quinoa according to package directions (2:1 water to quinoa ratio).
  • While quinoa is cooking, combine all the pesto ingredients in a food processor or blender. (For a thicker pesto, use less oil).
  • Heat 1 T olive oil over medium heat in a large sauté pan. Add onions and cook until they become translucent.
  • Add the kale and sauté until wilted. Season to taste with salt, pepper and crushed red pepper.
  • For the eggs, bring a small pot of water plus 1 T white vinegar almost to a boil. (Be sure that there are no large bubbles, as these will hurt your egg.)
  • Crack one egg into the water until the whites are cooked, but the yolk is still soft, about 4 minutes.
  • Remove the egg and repeat for the second egg.
  • To serve, combine the quinoa, kale and pesto. Top with a poached egg and garnish with basil to serve.
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