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Recipes
Pesto Quinoa Bowl with Avocado

11 INGREDIENTS • 9 STEPS • 45MINS

Pesto Quinoa Bowl with Avocado

Recipe
4.7
3 ratings
"This combination of an ancient grain and the hottest trend makes
for a delicious meal for you and your family. This beautiful and tasty recipe has only 7 ingredients, is easy to make and features creamy avocado, fresh spinach, sweet cherry tomatoes and quinoa seasoned with zesty pesto."
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"This combination of an ancient grain and the hottest trend makes
for a delicious meal for you and your family. This beautiful and tasty recipe has only 7 ingredients, is easy to make and features creamy avocado, fresh spinach, sweet cherry tomatoes and quinoa seasoned with zesty pesto."
45MINS
Total Time
$5.06
Cost Per Serving
Ingredients
Servings
2
us / metric
Cherry Tomato
1 cup
Cherry Tomato
Basil Pesto
4 Tbsp
Basil Pesto
Fresh Baby Spinach
3 3/4 cups
Fresh Baby Spinach
Quinoa
2/3 cup
Water
5 1/2 cups
Water
Olive Oil
3 Tbsp
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
756
Fat
52.4 g
Protein
21.6 g
Carbs
54.0 g
Love This Recipe?
Add to plan
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Pesto Quinoa Bowl with Avocado
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
In a small sauce pot over medium-high heat, bring some Water (1 1/2 cups) to a boil. Add the Quinoa (2/3 cup) 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 1 In a small sauce pot over medium-high heat, bring some Water (1 1/2 cups) to a boil. Add the Quinoa (2/3 cup) 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 (4 cups) 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 3 Peel the eggs; discard the shells. Slice the eggs in half and set aside.
step 4
Meanwhile, remove the stems from the Cremini Mushroom (1 cup) and discard stems. Slice the mushroom into quarters; set aside.
step 4 Meanwhile, remove the stems from the Cremini Mushroom (1 cup) 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 (1 Tbsp). When the oil is hot, add the Fresh Baby Spinach (3 3/4 cups) 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 6 Heat a medium sauté pan over high heat and Olive Oil (1 Tbsp). When the oil is hot, add the Fresh Baby Spinach (3 3/4 cups) 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 (1 Tbsp). When the oil is hot, add the Cherry Tomato (1 cup) 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 (1 Tbsp) 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 (4 Tbsp) into the quinoa.
step 8 Over high heat, add Olive Oil (1 Tbsp) 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 (4 Tbsp) 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.
step 9 In the center of two bowls place the Pesto Quinoa. Top with the mushrooms, spinach, avocado, eggs, and cherry tomatoes.
Tags
Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Quick & Easy
Italian
Vegetables
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