Kale, Egg, Tomato, and Pesto Bowl

Hi all,

With the downturn in temperatures and thus, increase of incidence towards hustling indoors, this quinoa bowl hits the spot.  Comforting, homey, and oh so yum.  Tasting subtly nutty and grainy, though of course, its made without grains at all (as quinoa is actually a seed).  The combination of egg and pesto, causing an explosion of umami like flavor in ones mouth.  The tomatoes adding a bright, juicy pop to the entrée.

Its super easy to make, one of the best parts.  So less time in the kitchen spent on these long since dark nights on returning home from work.  Leaving more space for tea, reading, or watching something and cozying up.

This dish is gluten free, lactose free (save for the negligible amount in the pesto), and sugar free.  Cooked quinoa and eggs aside, its raw.

Ingredients

-2 cups of quinoa, already cooked (follow instructions on package- it takes about 15-20 minutes to completion)

-Handful of cherry tomatoes

-Handful of kale

-Two fried eggs (you will do this at the end)

-Scallions make a great addition

-Pesto sauce

IMG_4599 (2)

  1.  Spoon a cup of the cooked quinoa into a bowl.
  2. Add the cherry tomatoes, handful of kale, scallions, and pesto sauce.  Stir carefully (so as not to cause an explosion of quinoa in all directions), to distribute ingredients.
  3. Fry the eggs over medium heat in a lightly greased frying pan on the stove.  When the egg whites are solid and no longer translucent, eggs are done.
  4. Add cooked eggs to the tops of quinoa bowls.  I recommend two per bowl.
  5. Stir everything together.  Tastes phenomenal.

This recipe serves two people.  Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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