This versatile Brussel sprout and pesto quinoa bowl will satisfy your savory cravings whether it’s for breakfast, lunch or dinner. Shaved Brussel sprouts and lemon strips get seared and wilted on a hot grill pan and then paired with pesto quinoa, a medium boiled egg and avocado. A scoop of labneh and some sprouted pepitas add the creaminess and crunch that make this a protein-packed powerhouse meal.
Something Borrowed
Every now and then I come across a recipe that checks all the boxes. I get a bit obsessed, and then I make it every other day until I’ve totally worn myself out on it.
Then some time will pass, and the craving returns. That’s when I usually end up putting my own spin on it and creating a unique recipe that I can call my own.
Brussel sprout and pesto quinoa bowl morphed out of a killer recipe that I found many years ago on the Eat with Clarify blog. Claire’s Savory Quinoa Breakfast Bowl was the first time I dipped my toe into grain bowls and I was immediately hooked. I feature her recipe on my Something Borrowed page where I honor perfect recipes that are staples in my home.
Goat Cheese for the Win
I make Claire’s recipe pretty much exactly as directed. I use my own homemade Basil & Cashew Pesto which I’m so spoiled on that I now have trouble substituting store bought pesto if I run out.
I added crumbled goat cheese on top and then eventually starting adding sprouted pepitas too. I highly recommend trying this recipe. It’s completely satisfying, especially for breakfast.
When the craving for Claire’s bowl struck last weekend, I did not have any kale. I had Brussel sprouts that were super small and hadn’t softened well when I tried to roast a few the night before, so I decided to thin-slice them to replace the kale.
When I’m making Brussel sprouts, I almost always throw in some strips of lemon. Seared lemon adds a bright and tangy pop to a savory vegetable like the Brussel sprout without corrupting it the way balsamic drizzles or sweet and sour sauces do.
I was out of goat cheese (which is a true emergency in my house) so I added a dollop of labneh for the creamy factor instead. Labneh also amps up the protein. I NEVER run out of sprouted pepitas, so a generous handful of those went on top.
Brussel sprout and pesto quinoa bowl with labneh was a delightful change-up from the OG recipe.
Enjoy the Journey
One of my New Year’s Reset resolutions is to enjoy the journey. Brussel sprout and pesto quinoa requires a couple of steps if you make it from scratch, but if you love meal prep it will be right up your alley.
That said, there are lots of shortcuts you can take if you don’t have time for a journey.
Shortcuts for Brussel Sprout and Pesto Quinoa
*Use pre-made quinoa. You can almost always find in on the grocery story salad bar.
*Use pre-made pesto. Ideally, make a big batch of Basil & Cashew Pesto in advance and freeze what you don’t use.
*Buy shaved Brussel sprouts instead of slicing your own
*Use a pre-made hard boiled egg, also readily available at the store
Any of these shortcuts will get your Brussel sprout and pesto quinoa bowl on the table faster than making it from scratch!
Ingredients
- 1/2 cup quinoa
- 1/2 cup water
- 2 tbsp basil & cashew pesto (or store-bought pesto)
- 8-10 Brussel sprouts
- 3 slices lemon
- 2 tbsp olive oil, divided
- salt and pepper
- 1/2 tsp crushed red pepper (optional)
- 1/2 avocado, sliced (or use the whole thing!)
- 1/4 cup labneh
- 2 tbsp sprouted pepitas
Instructions
Prepare the Quinoa
- Rinse the quinoa in a hand strainer (optional). Place quinoa in a small or medium saucepan with 1/2 cup of water. Heat over medium until it starts to boil. Reduce heat to med-low and simmer for about 12 minutes until the water is absorbed. Turn off the heat but leave the pan on the burner. The residual heat will steam off any excess water and keep the quinoa warm.
Prepare the Medium Egg
- While the quinoa is boiling, place 1 egg in a small pot and cover with water. Bring to a boil and boil for 4 minutes. Remove from heat and allow the egg to rest in the hot water while you prepare the Brussel sprouts. Pro Tip: Get an egg timer that goes in the pot with the egg. It changes color to tell you what stage your egg is so you don't over or under do it.
Prepare the Brussel Sprouts and Lemon
- Using a sharp knife, carefully slice the Brussel sprouts. Cut 3 very thin slices of lemon and then cut those into strips, about 5 strips per slice. In a small bowl (or use your serving bowl), toss the Brussel sprout slices and lemon slices together with 1 tbsp olive oil. Season with salt, pepper and crushed red pepper if using.
- Heat a cast iron grill pan over med-high heat. You can slice your avocado while you're waiting for the pan to heat up. Once the pan is hot (about 5 minutes), add the Brussel sprouts and lemon. Toss so that everything is spread out in a thin layer across your pan. Sear for about 2 minutes, toss and sear for another minute or so. You want the sprouts to be hot and wilted but not mush, and you want some of the lemon to char. Remove from heat.
- Use the first 2 minutes that the Brussel sprouts are cooking to carefully peel your egg. Use the remaining time to stir 2 tbsp of pesto into your warm quinoa.
Plating
- Spoon your pesto quinoa into a serving bowl. Place the hot Brussel sprouts and lemon over half of the bowl. Set the sliced avocado next to that. Cut your egg in half and place next to the avocado. Finish with a scoop of labneh. Drizzle the entire bowl with the remaining 1 tbsp of olive oil. Sprinkle with pepitas and serve immediately.
