How to Make a Peruvian Pesto Quinoa Bowl with a Fried Egg

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are more affordable.

Start by sauteing some chopped onions in a skillet for 2-3 minutes.

Add crushed garlic to the skillet and continue to sauté for another minute.

Add fresh spinach to the skillet and wilt it down, covering it for a moment to help it cook.

In a separate pot, cook 1 cup of dry quinoa with 2 cups of chicken broth and 1 cup of frozen mixed vegetables for 10 minutes until tender.

Once the quinoa is cooked, ensure it has a slightly al dente texture by adjusting the water if necessary.

Transfer the sautéed onion, garlic, spinach mixture to a blender.

Add 1/2 cup of queso fresco, 1/4 cup of lactose-free milk, and 1/4 cup of walnuts to the blender.

Blend the mixture until smooth to create the pesto sauce.

Plate the quinoa in a bowl, then pour the pesto sauce over it.

Top the bowl with a fried egg.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens