This was a great recipe that I found on TheIronYou blog. I transferred it into 4 different containers for meal prep for breakfast for the week and I just made the egg same day. Super yummy and PACKED with flavor ♥
Ingredients for quinoa [serves 4]
1 cup quinoa
1/2 cupt kale pesto
zest of one lemon
juice of 1/2 lemon
2 Tbls chopped walnuts
1 Tbls fresh chopped parsley
Ingredients [kale pesto]
1 bunch of kale (1/2 pound) destemmed and coarsley chopped
1 garlic clove, peeled
1/3 cup walnuts
juice of 1/2 lemon
2 Tbls parmesan-regiano cheese grated
2 Tbls Romano cheese grated
3 Tbls olive oil
1/4 cup cooking water
Directions [kale pesto]
Bring a heavily salted pot of water to a roiling boil. Add garlic and kale [making sure to submerge it in the water] and blanch for 3 minutes
Using a slotted spoon fish teh kale and the garlic out of the water adn transfer to a colindar. allow to cool slightly and using the back of a spoon squeeze out some of the water.
In a food processor [or in my case Magic Bullet] add walnuts; pulse until the mixture resembles a coarse meal. Add the blanched kale, garlic and lemon juice. Pulse until the kale is broken up and nearly smooth. Using a spatula, scrape down the sides. Throw in parmesan and romano cheese. Pulse again and while the food processor is ru ning slowly add the water until the pesto reaches a cream consistancy.
Transfer kale pesto
Place quinoa into fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. rub and swish the quinoa with your hand while rinsing. Drain.
Place a splash of olive oil in the saucepan over medium high heat and add the draine quinoa. Cook, stirring for about 1 minute letting the water evaporate. Add 2 cups of water and 1/4 tsp of salt. Bring to a rolling boil, lower to a simmer [turn heat to lowest setting], cover and cook for 15 minutes.
Remove from the heat and let stand for 5 more minutes, covered. Remove the lid and fluff the quinoa gently wtih fork [ there should be tiny white rings around the quinoa to tell when they are done]. Combine cooked quinoa with kale pesto, and mix to coat the quinoa thoroughly. Season with salt, pepper and lemon juice. Divide quinoa among separate bowls.
Top off quinoa with lemon zest, chopped walnuts and red pepper flakes. Make poached eggs and serve them over quinoa bowls. Sprinkle some sea salt and pepper on the eggs and serve!
1 serving yields 290 calories, 15 grams of fat, 21 grams of carbs and 11 grams of protein