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RECIPE
11 INGREDIENTS9 STEPS45min

Pesto Quinoa Bowl with Avocado

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."
Pesto Quinoa Bowl with Avocado Recipe | SideChef
"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
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
45min
Total Time
$5.06
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Cherry Tomatoes
1/4 cup
Basil Pesto
3 3/4 cups
Fresh Baby Spinach
2/3 cup
4 oz
Cremini Mushrooms
5 1/2 cups
Water
3 Tbsp
to taste
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Nutrition Per Serving

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CALORIES
756
FAT
52.4 g
PROTEIN
21.6 g
CARBS
54.0 g

Cooking Instructions

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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 4
Meanwhile, remove the stems from the Cremini Mushrooms (4 oz) 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 7
In the same medium saute pan over high heat Olive Oil (1 Tbsp) . When the oil is hot, add the Cherry Tomatoes (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 (1/4 cup) 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.
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Nutrition Per Serving
Calories
756
% Daily Value*
Fat
52.4 g
67%
Saturated Fat
8.1 g
40%
Trans Fat
0.0 g
--
Cholesterol
184.8 mg
62%
Carbohydrates
54.0 g
20%
Fiber
13.3 g
48%
Sugars
3.9 g
--
Protein
21.6 g
43%
Sodium
504.3 mg
22%
Vitamin D
1.1 µg
6%
Calcium
248.7 mg
19%
Iron
6.4 mg
36%
Potassium
1285.0 mg
27%
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