Brussel Sprout and Pesto Quinoa Bowl

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. This is a single serving recipe. Adjust for more servings using the tool if needed.

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Prep Time: 20

Cook Time: 15

Total Time: 35

Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: Plant-Focused, Vegetarian

Keyword: brussel sprout, labneh, pesto, quinoa

Servings:

Calories: 992kcal

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

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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.

Nutrition

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