Green Eggs and Quinoa

April 4, 2017


I’m really excited about this recipe because, as I shared in this blog post, quinoa is a buzz word so we want to feel like the cool kids by eating it but have no idea what to do with it. 

This recipe is super quick, easy, and inexpensive. It leaves little mess to clean up and I suggest meal prepping a decent sized batch of cooked quinoa as it freezes well for future use!

Green Eggs and Quinoa 

Serves 4

1 cup quinoa
1/4 cup pesto 
Zest of one lemon
Juice of ½ lemon
4 eggs
2 tablespoons chopped walnuts
1 teaspoon red pepper flakes (adjust to taste)


In general, quinoa should be rinsed in a fine mesh strainer and cooked in boiling water until their spirals appear, but follow the exact directions on your quinoa packaging.

Combine cooked quinoa with a pesto of your choice. I prefer store bought. This is one of those corners I find worth cutting to save some time better spent with family or other enjoyments. My lifers want quick and easy, so I know you’re not going to be whipping out the food processor to make the pesto. Search Pinterest for a great recipe if you must…. I’m just not your girl for this one!
Mix to combine the quinoa and pesto thoroughly. 
Season with salt, pepper, and lemon juice. Truly, the lemon juice is worth it for the flavor otherwise I would have left it out as I did the parsley. 
Divide quinoa among separate bowls.
Top off quinoa with lemon zest, chopped walnuts and red pepper flakes.
Make poached eggs (just kidding, fry up some over-easy eggs, its much easier) and serve them over quinoa in bowls. Sprinkle some salt and pepper on the eggs and enjoy!

290 calories
15 grams of fat
21 grams of carbs
11 grams of protein



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