Quinoa and Kefir Pesto Bowls

Servings:2

Ingredients

1/4 cup Kefir1 1/2 cups fresh basil leaves1 1/2 cups fresh kale leaves1/4 cup roasted pistachios1/4 cup grated Parmesan cheese1 large garlic clove2 large eggs, softly boiled2 cups cooked quinoa2 Tbsp chopped pistachios1 Tbsp chia seedsKosher salt and pepper, to taste

Directions

To make the pesto: add the kefir, kale, basil, garlic, parmesan cheese, pistachios and a pinch each of kosher salt and black pepper into the pitcher of a high-powered blender or a food processor. Pulse until a few chunks remain, but the sauce is mostly smooth. Set aside.

To prepare the bowls: divide the cooked quinoa or grain of choice into to bowls. Spoon over 2-3 tablespoons of kefir pesto. Chop  each egg in half (or slice as desired) and distribute evenly between bowls.

Add half of the avocado to each bowl, followed by half of the pistachios and chia seeds.Season with salt and pepper to taste. Add additional pesto or kefir to reach desired creaminess.

 

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