Pesto Egg & Quinoa Bowl

Ingredients · 2 servings

• 120 gQuinoa, rinsed
• 300 mlWater
• 4Egg
• 50 gPesto
• 200 gCherry tomato, halved
• 20 gParmesan, finely grated (to serve)
• ½ tspSalt
• ¼ tspBlack pepper, freshly ground

Equipment

stovetop, fine mesh sieve, saucepan, lid, skillet, spatula, knife, cutting board, fork, spoon, serving bowl, grater

Instructions

1. 1
   Gather Mise

   Gather measured ingredients, a sieve, saucepan, lid, skillet, spatula, knife, cutting board, fork, spoon, and 2 serving bowls. · 3 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Cook Quinoa

   Rinse quinoa, combine it with water and 1 g salt in a saucepan, bring to a boil, cover, and simmer until the grains look translucent. · 18 min

   What to look for: Quinoa grains have opened slightly and the water is absorbed.

3. 3
   Prepare Toppings

   Halve cherry tomatoes, finely grate parmesan, and keep pesto close to the skillet so the eggs go in as soon as it melts. · 5 min

   What to look for: Tomatoes are halved and parmesan is fluffy and fine.

4. 4
   Fluff Quinoa

   Rest the covered quinoa off the heat for 5 minutes, then fluff with a fork and season evenly with black pepper. · 5 min

   What to look for: Quinoa is light, separate, and steamy rather than wet.

5. 5
   Cook Pesto Eggs

   Warm pesto in a nonstick skillet over medium heat, crack in the eggs, and cook until whites are set and yolks remain glossy. · 5 min

   What to look for: Pesto sizzles gently, egg whites turn opaque, and yolks stay shiny.

6. 6
   Assemble Bowls

   Divide quinoa between 2 bowls, top with pesto eggs, scatter cherry tomatoes and parmesan, and finish with remaining salt. · 3 min

   What to look for: Each bowl has a quinoa base, 2 eggs, tomatoes, and a light parmesan finish.

7. 7
   Serve Warm

   Serve immediately while the eggs are warm and the pesto oils perfume the quinoa, mixing each bowl at the table. · 1 min

   What to look for: Bowls are warm, glossy, and ready to eat.