Pesto Quinoa Breakfast Bowls

Ingredients:

• Quinoa - 1 cup
• Water - 2 cups
• pinch of Salt, optional - 1 teaspoon
• Fresh Basil Pesto Sauce, homemade - 1/4 cup
• Eggs, poached or boiled - 2
• Avocado, sliced - 1/2

Steps:

1. Rinse the Quinoa.
2. Combine the Quinoa and Water in a medium pot. Bring to a boil. Reduce the heat to low and cover the pot, and simmer for 15-20 minutes or until all the liquid is absorbed and the quinoa is tender.
3. Remove the pot from the heat, but keep it covered for 10 more minutes. This allows the quinoa to steam and fluff up.
4. After resting, use a fork to fluff the quinoa gently. This helps separate the grains and makes it light and fluffy.
5. Once the quinoa is cooked and fluffed, stir in ¼ cup Fresh Basil Pesto Sauce until evenly mixed. Spoon the pesto quinoa into a bowl. Top with a poached egg, avocado slices, cherry tomatoes, and fresh herbs. Enjoy immediately while the quinoa is warm and the egg is runny!