Name: Quick and Healthy Quinoa Pesto Bowl
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 dried quinoa; 1 cup of water; 1 cup pesto, homemade or store bought; 2 tbsp olive oil; 8oz mushrooms, sliced (baby bella, shiitake, or maitake mushrooms work best); 1/4 tsp salt; 2 eggs; crushed red pepper flakes

Need a quick healthy meal? Look no further than this quinoa pesto bowl. It’s a great vegetarian main dish. The quinoa and egg adds a good source of protein, the pesto brings in the flavor, and the mushrooms add a wonderful crispy umami topping.

How to make quinoa?

Start by rinsing and draining the 1/2 cup of quinoa. To do this you either need a very fine mesh strainer or add it to a bowl and fill with water, then pour out the water through your hand so you don’t loose and quinoa.

Add rinsed quinoa to a saucepan with 1 cup of water. Bring to a boil and then simmer, cover for 12-15 minutes. You want to quinoa to be softened and easy to eat.

Quinoa pesto bowl next to homemade pesto.

What type of pesto to use?

You can use store bought or homemade pesto. If you are looking for a dairy free recipe make sure to find a vegan pesto. This kale pesto recipe is a homemade vegan option.

How to make crispy mushrooms?

To make crispy mushrooms, heat a skillet to high heat. You want to add the oil to the pan and then add the mushrooms once the oil is hot. Toss the mushrooms in the oil and then let them sit. The key to browning mushrooms is to not touch them. Let them sit in the hot pan for about 4 minutes before tossing them again. Cook them for another 4 minutes and you should have nicely browned and crispy mushrooms.