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

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
California
Breakfast
Vegetarian
Summer
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