Cooking Instructions
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Step 1
In a small sauce pot over medium-high heat, bring some
Water (360 mL)
to a boil. Add the
Quinoa (115 g)
and return to a boil. Reduce heat to low, cover and let simmer for 30 minutes. Remove from heat, fluff with a fork and keep warm.
Step 2
Place the
Eggs (2)
in another small sauce pot filled with
Water (960 mL)
over high heat. After 12 minutes, transfer the eggs from the boiling water to a colander and place under cool running water to stop the cooking process.
Step 3
Peel the eggs; discard the shells. Slice the eggs in half and set aside.
Step 4
Meanwhile, remove the stems from the
Cremini Mushrooms (115 g)
and discard stems. Slice the mushroom into quarters; set aside.
Step 5
Slice the
Avocado (1)
around the pit and separate the halves. Discard the pit. Score the flesh of the avocado into 1/2 inch slices lengthwise, being careful not to slice through the skin. Use a spoon to scoop out the flesh and set aside.
Step 6
Heat a medium sauté pan over high heat and
Olive Oil (15 mL)
. When the oil is hot, add the
Fresh Baby Spinach (115 g)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Saute for 30 seconds until the spinach is slightly wilted. Remove from heat and transfer to a plate.
Step 7
In the same medium saute pan over high heat
Olive Oil (15 mL)
. When the oil is hot, add the
Cherry Tomatoes (140 g)
and season with a pinch of
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook for 1 minute until the tomatoes are slightly charred. Transfer to a plate.
Step 8
Over high heat, add
Olive Oil (15 mL)
to the pan. When the oil is hot, add the mushrooms. Season with a pinch of
Salt (to taste)
and
Ground Black Pepper (to taste)
and sauté for 2 minutes or until tender. Remove from heat; hold. Stir
Basil Pesto (60 g)
into the quinoa.
Step 9
In the center of two bowls place the Pesto Quinoa. Top with the mushrooms, spinach, avocado, eggs, and cherry tomatoes.
