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Pesto for breakfast?! Yes friends, just yes. Especially with this pesto quinoa breakfast bowl recipe!
So, as you guys know- it’s no surprise that breakfast is my love language. And this pesto quinoa breakfast bowl is just my type oh na, na, na. The inspiration for this recipe came from all the pesto I’ve been wanting in my life…. Because, you know ….. Summer.
Pesto quinoa is perfect for meal prep during the week, it’s also a great base for chicken, ground turkey, and this quinoa breakfast bowl recipe. Just saying. But today, we are here for breakfast.
So you may have noticed those perfect jammy eggs.
And honestly, I would be shocked if you hadn’t. Just look at em! In my last blog post, I featured one of my favorite kitchen appliances. And that is my Dash Rapid Egg Cooker. It’s honestly one of my most used appliances I own, it is super cheap, and sure to make your life so easy! Click the photo below to purchase your own!
Okay, Okay back to this pesto quinoa bowl recipe…..
This pesto quinoa bowl with jammy eggs is the perfect breakfast to prep out on Sunday. Pesto, quinoa, and eggs are amazing together flavor-wise- but also, most vegetables that you have left over in your fridge will probably be delicious to combine as well, so load up on anything you need to use up by roasting or sauteing them. I ended up using tomatoes, mushrooms, avocado, and fresh arugula.
Want another gluten-free breakfast recipe?! Check out these pumpkin waffles!
Anyways, this summer breakfast recipe is sooo easy to make and just waiting for you to whip up!
Pesto Quinoa Breakfast Bowl Recipe with Jammy Eggs
- 3 cup Cooked Quinoa
- 1/3 cup Pesto
- 4 Eggs, soft-boiled in my Dash Egg Cooker
- 8 oz Mushrooms, sliced
- 1 cup Cherry Tomatoes
- 1 cup Arugula
- 1 Avocado, sliced
- 2 tbsp Oil/Ghee
- Optional: Any additional vegetables cooked and Everything but the bagel seasoning
Using rice cooker, cook quinoa in 1:2 quinoa to liquid ratio (1 cup quinoa 2 cup water/stock)
Soft-boil your eggs according to Dash Rapid Egg Cooker directions
While your eggs and quinoa are cooking, prepare vegetables
Heat oil in saute pan until hot, once hot add sliced mushrooms and cook until browned about 3-5 minutes
Add tomatoes (and additional vegetables) and stir and cook until tomatoes are soft, season with salt and pepper
Once done cooking, set aside
When quinoa is done cooking, mix quinoa and pesto together until well mixed, season with salt and pepper
Add arugula and toss
Top with mushroom, tomatoes, avocado, and any additional vegetables you would like to add
Remove shells from soft-boiled eggs and slice in half, season with anything but the bagel seasoning if you would like