Pesto Quinoa and Eggs

Today I’m presenting a nutrient-dense power breakfast of basil pesto quinoa with  eggs.  Add a little kale and carrot with a few roasted tomatoes to your quinoa, and you have great flavor and nutrition.  Have you tried quinoa? Quinoa is a nutritious grain that is so versatile you can use it in many recipes calling for rice.





Pesto quinoa with eggs is a vegetarian recipe if you use vegetable stock, but you could easily adapt it for a vegan meal by also omitting the eggs.  To save time I suggest you make a pot of quinoa according to package directions ahead of time. It will warm up easily when making the dish. What is most important is the sequence in assembling your bowl. While the quinoa cooks, make the basil pesto dressing. With these two ingredients ready to go, the meal is quick to assemble.  Fix 2 eggs the way you prefer: over easy, scrambled, or poached. Saute your diced tomatoes in a little olive oil until roasted.  Using chicken or vegetable stock, saute your kale and carrots for 1 minute and then add the cooked quinoa.   After cooking for another two minutes, move quinoa mix to a bowl.  Place roasted tomatoes on top of the quinoa.   Crown your quinoa bowl with two cooked eggs. Drizzle basil pesto dressing over bowl and sprinkle with feta. Garnish with fresh herbs or green onions.


Pesto Quinoa & Eggs

Use organic when available. 1 Serving


Pesto Quinoa and Eggs

Pesto Quinoa & Eggs is a nutrient-dense dish that is tasty and filling for breakfast or brunch.
Course Breakfast, Brunch
Cuisine American
Keyword bowl, breakfast bowl, brunch bowl, pesto quinoa bowl, quinoa, quinoa bowl
Servings 1 serving


Quinoa Bowl

  • 2 cooked eggs
  • 1/2 cup kale washed and chopped
  • 3 oz chicken or vegetable stock
  • 1/2 oz carrots cut into thin sticks
  • 8 oz cooked Quinoa
  • 1/2 oz Feta cheese crumbles
  • 1/2 oz roasted diced tomatoes
  • 1 oz basil pesto dressing
  • 1 tsp fresh herbs like parsley, or chopped green onion

Basil Pesto Dressing

  • 1/2 cup fresh basil leaves
  • 1/4 cup olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 peeled clove garlic
  • 1 1/2 tbsp toasted pine nuts
  • Salt and pepper to taste


Quinoa Bowl

  • Cook two eggs by frying, poaching etc.
  • Heat 3 oz of chicken or vegetable stock in sauce pan over medium high heat
  • Add chopped kale and carrot sticks
  • Sauté for one minute
  • Add cooked quinoa
  • Sauté for 2 minutes
  • Place quinoa mix in bowl and drop roasted tomatoes on top
  • Crown with two cooked eggs
  • Dribble pesto dressing over quinoa bowl
  • Garnish with feta cheese and herbs or chopped green onions

Basil Pesto Dressing

  • Combine basil, olive oil, vinegar, lemon juice, garlic and pine nuts in a food processor or blender
  • Blend until smooth
  • Season with salt and pepper to taste
  • Store in glass container with lid in refrigerator









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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

25 thoughts to “Pesto Quinoa and Eggs”

    1. quinoa is a grain from the amaranth family which is similar to rice but has a higher protein and lower carb content. Lots of folks want to try it and I did this recipe as a way to try it with lots of flavor.i hope you have a great day – did the rain stop?

  1. I never really used to like quinoa but with the right ingredients it can taste amazing. I love it now. This sounds really delicious and I’d be willing to give it a try.

    1. Just combine your 2 ingredients with a few tomatoes, carrot and kale for a great taste

    1. I find I like rice or quinoa when additional flavor is added. Pesto is a nice addtion.

  2. 5 stars
    This looks delicious, Carol. I prefer farro over quinoa but I could prepare it the same way. Your pesto dressing is a perfect comp[liment of flavor. Pinning to my breakfast board!

  3. Sorry Carol. Don’t like quinoa or pesto. But we do eat loads of eggs – fried ,poached, boiled, omelette. You name it we do it.

  4. Wow! This looks delicious. Thank you, Carol. I will give it a try. Although, I must admit, when I see “kale” in a recipe, I immediately think “spinach”! 🙂

  5. Yum! You know this is going to make the cereal and toast breakfast we’re having in a few minutes seem even more boring )). (We had eggs yesterday and I do limit them to every three days or so). Anyway, I like quinoa and this bowl looks wonderful. I’d probably do it for a light supper actually! How do you pronounce the grain by the way? I have heard it in different ways.

  6. 5 stars
    I love quinoa and love the addition of the pesto! This recipe really appeals to me, Carol. Your Pesto Quinoa and Eggs look deliciously healthy. Thank you for sharing and for being a part of the Hearth and Soul Link Party Community. Have a lovely weekend!

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