Gluten free. Dairy free. High protein. High fibre.
1 cup cooked quinoa
1/4 cup cooked wild rice
1/2 tomato, diced
3 kale leaves, chopped
1 1/2 tbsp dairy free basil pesto
Dairy-free Basil Pesto – makes 1/2 cup
1 packed cup fresh basil leaves
1/3 cup extra virgin olive oil
1/4 cup nutritional yeast
1/6 cup pine nuts
1/8 cup cashews
1 1/2 garlic cloves (optional)
Sea salt and cracked pepper to taste
Sauté the kale over medium heat. Add quinoa and wild rice. Create a well in the centre and crack in both eggs. Once the eggs start to cook, begin to stir and combine with the mixture. Add tomato and pesto. Remove from heat and toss in avocado. Serve warm.
Enjoy being you,