Basil and walnut pesto quinoa bowl topped with avocado and a fried egg

This pesto quinoa bowl may look a little random but it’s an easy and filling lunch/ breakfast/ lazy supper that uses minimal ingredients, most of which you probably have in the fridge already.

To make it even quicker you can make the pesto in advance. You could even be super prepared and cook the quinoa ahead too as it will keep well in the fridge for 3- 4 days.

To make this vegetarian, simply use a veggie alternative to Parmesan or try my vegan spinach and cashew pesto.

The ingredients for the pesto will make more than you need for one person but it keeps well in the fridge for about a week and can be used with pasta, chicken or salmon.

I was lucky enough to be given a bottle of cold-pressed argan oil recently at work. I have only ever used it on my hair before from a bottle I got in my Christmas stocking, this was my first time trying it on food and it really is delicious. The flavour is distinctly nutty and ideal for drizzling. It is supposedly very good for you too, described as ‘liquid gold’ and used throughout the Middle East for digestion and for the skin.

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Basil and walnut pesto quinoa bowl topped with avocado and a fried egg

SERVES

1

INGREDIENTS

For the pesto:

90g basil
3 cloves of garlic
5 tbsp. extra virgin olive oil
20g Parmesan cheese, grated
2 tbsp. water
2 tbsp. lemon juice
40g walnuts
1 tsp. rock salt
Black pepper

For the quinoa:

60-80g dry quinoa
A handful of frozen peas
1 egg
Oil for frying
Avocado

To serve:

Toasted seeds (I love Dilly & Wolf’s seed, pea and bean mixes)
Argan oil or Extra virgin olive oil
Chilli flakes (optional)

METHOD

To make the pesto, put all ingredients in a food processor apart from the walnuts and the seasoning. Blend until everything is chopped finely and binds together. Add the walnuts and pulse until they are broken up and incorporated into the pesto. Season with salt and pepper and blend. Taste and add more seasoning if necessary. Set aside.

Rinse the quinoa and put it into a saucepan. Cook in boiling water with a pinch of salt according to pack instructions. This should take about 15 minutes. When it is cooked, drain the water and return it to the pan while you cook the egg.

Heat some oil in a frying pan and crack an egg into it. Season with salt and pepper and fry until cooked.

Meanwhile add as much pesto to the quinoa as you would like. Warm on a low heat for a minute or so just to warm the pesto.

Put the pesto quinoa into a bowl, top with the fried egg and sliced avocado. Drizzle with argan oil/ olive oil, sprinkle over some seeds and serve immediately.

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