This quinoa bowl is bright, filling and wonderfully simple: fluffy quinoa tossed with tomato pesto and green onion, topped with seared cherry tomatoes and a golden fried egg. It is a colorful, protein-rich bowl that works just as well for lunch as for a light dinner, and it pairs beautifully with our Quinoa Flatbread Recipe on the side.
Ingredients
- 100-150 g (1/2-3/4 cup) dry quinoa
- 1 tbsp tomato pesto (or blend roasted sweet cherry tomatoes with ricotta and basil)
- 2-3 sun-dried tomatoes
- 5 g butter
- Cherry tomatoes
- Dried garlic
- 2-3 tbsp orange juice
- 1 egg
- Green onion and fresh herbs
Instructions
- Rinse the quinoa and boil in salted water with a pinch of sugar and the orange juice (about 15 minutes; good quinoa should not taste bitter). Off the heat, stir in the tomato pesto and green onion.
- Halve the cherry tomatoes and sear with dried garlic and salt.
- Fry the egg in butter.
- Assemble the bowl and shower with herbs.
Tips
- Rinse the quinoa well and do not overcook it, so the grains stay fluffy and separate.
- Keep the egg yolk a little runny if you like — it makes a silky sauce for the quinoa and tomatoes.
- For another egg-centered meal, try our Chicken in Creamy Sour Cream and Egg Sauce, and see Allrecipes for more quinoa bowl inspiration.
Nutrition: per 100 g: 279 kcal, protein 9 g, fat 12 g, carbs 34 g