Quinoa Breakfast Bowls with Potatoes, Spinach, and Pesto

Name: Quinoa Breakfast Bowls with Potatoes, Spinach, and Pesto
Yield: Makes 4 servings
Cuisine: American
Ingredients: 2 green onions, white and green parts, thinly sliced; Kosher salt and freshly ground pepper; 2 tablespoons fresh lemon juice; ½ lb baby spinach; ¾ lb small Yukon Gold potatoes, cut into ¾-inch pieces; 2 tablespoons extra-virgin olive oil; 1 cup halved cherry tomatoes; 4 large eggs; 1 ripe but firm avocado, halved, pitted, peeled, and thinly sliced; ¼ cup basil pesto, homemade or store-bought; ⅔ cup quinoa; 1⅓ cups water; ¼ teaspoon fine sea salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Oakville Grocery The Cookbook

By Weldon Owen

Published 2023

About

Our Healdsburg breakfast menu features this popular dish that is both warming and nourishing. To go from simply breakfast to a memorable Sunday morning spread, set out sides of toast, scones, and/or bacon and whip up a fun drink or two.

Ingredients

For the dressing

¼ cup basil pesto, homemade or store-bought
2 tabl

Americas
United States
Summer
California
Vegetarian
Breakfast
Gluten-free

Method

To make the dressing, in a small bowl, whisk together the pesto, lemon juice, oil, and fine salt. Thin with a little water to a pourable consistency. Set aside.

Put the quinoa into a fine-mesh sieve, rinse thoroughly under running cold water, and drain. In a saucepan over high heat, bring the water to a boil. Add the quinoa and ½ teaspoon kosher salt, stir once, and reduce the heat to l