Pesto-Quinoa Breakfast Bowl
This nut-free recipe comes together in under 10 minutes.
“This easy recipe was inspired by the traditional Italian condiment, pesto, which is a fantastic sauce for everything from veggies to fish,” says Lisa Hayim, R.D., a New York City-based nutritionist and founder of The Well Necessities. “Instead of using olive oil, it gets healthy fats and a fluffy texture thanks to avocado.”
This recipe is part of our meal prep series. Click here for the full plan.
- ½ of an avocado
- 1 cup fresh basil leaves
- 1 teaspoon garlic powder
- ½ cup cooked quinoa
- 1 cup spinach
- In a blender, combine avocado, basil, and garlic.
- Place the avocado mixture in a pan over medium heat and add the quinoa and spinach. Stir well until the spinach is wilted, about three minutes.
- Remove from heat and allow to cool. Place in an airtight container and store in the fridge.
Enjoy at room temperature or warm in the microwave for one minute.