Quinoa is one of those things that has taken me a pretty long time to acquire a taste for….and learn how to cook correctly. The first few times I tried to cook it, it was either too mushy, the brand itself had an odd taste, or the ingredients I added to it were just no bueno. The last time I cooked quinoa was 2 years ago when I lived in Utah, so I thought it was about time to get over my fear of failure and try again. SO GLAD I DID. 

Something else I have continually failed at was poaching an egg. I watched several tutorials on YouTube, tried various techniques, and let’s just say that my failed attempt was way worse than the failed examples they showed in the tutorials. I mean, I DESTROYED those eggs. This combined with my failed quinoa attempts meant that this recipe was either going to be a huge success or a complete epic disaster. I’m so happy to say that it was a wonderful and tasty success. 

I found the inspiration for this fantastic recipe on The Iron You blog. I will seriously put pesto or eggs on practically anything savory. The ingredients for this bowl are super simple and healthy, but the flavor is to die for. I also love how filling it is; a small bowl goes a really long way. I love making bowls for some reason….probably because everything is together and you can mix up the toppings and additions as you choose ANNNDDD make it look super cute (always a plus). 

I would definitely practice poaching an egg before making this recipe, and do not be surprised if you fail 1, 2, or even 3 times before you get that perfect egg. This video is the most helpful that I found. 

Quinoa Pesto Bowl with Poached Eggs
This Pesto Quinoa Bowl is a delightful brunch option! The ingredients are so simple, but the flavors that result are savory and delicious. Perfectly topped off with a poached egg and walnuts, you get your good fats, protein, and greens all in one bowl.
Serves: 4
  • 1 cup organic quinoa (I used a sprouted quinoa trio, linked below)
  • ½ cup pesto
  • zest of ½ a lemon
  • juice of ½ a lemon
  • 4 eggs
  • 2 T. chopped walnuts
  • 1 T. freshly chopped parsley
  • 1 tsp. red pepper flakes
  • dash of stevia (optional)
  1. Put quinoa into a fine-mesh strainer. Rinse well with cool water for about 2 minutes, then drain.
  2. Heat a small bit olive oil in a saucepan over medium-high heat, and add the quinoa. Cook for about 1 minute and stir continuously while letting the water evaporate.
  3. Add 2 cups of water and ¼ tsp. of salt. Bring to a boil, lower to a simmer (lowest setting) then cover and cook for 15 minutes.
  4. Remove from heat and let stand for about 5 more minutes, covered.
  5. Remove the lid and fluff the quinoa gently with a fork (you should see small spirals separating from and curling around the quinoa seeds.)
  6. Combine cooked quinoa with pesto, and mix to coat thoroughly.
  7. Season with salt, pepper, and lemon juice, and add a small sprinkle if you prefer yours a tad sweeter (I definitely do).
  8. Divide quinoa among separate bowls.
  9. Top off quinoa with lemon zest, chopped walnuts and red pepper flakes.
  10. Make poached eggs (video linked above) and serve them over quinoa bowls. Sprinkle some salt and pepper, and additional red pepper flakes on the eggs and serve immediately. Enjoy!

Things that made this recipe extra delish:

If you get a chance to try this delicious recipe, make sure to tag me @adancersplate on Instagram or #embraceyourplate so that I can see your fabulous creation! <3