Pesto-quinoa breakfast bowl

This nut-free recipe comes together in under 10 minutes.

“This easy recipe was inspired by the traditional Italian condiment, pesto, which is a fantastic sauce for everything from veggies to fish,” says Lisa Hayim, R.D., a New York City-based nutritionist and founder of The Well Necessities. “Instead of using olive oil, it gets healthy fats and a fluffy texture thanks to avocado.”

This recipe is part of our meal prep series. Click herefor the full plan.

photo by: Christine Han


½ of an avocado
1 cup fresh basil leaves
1 teaspoon garlic powder
½ cup cooked quinoa
1 cup spinach


In a blender, combine avocado, basil, and garlic.
Place the avocado mixture in a pan over medium heat and add the quinoa and spinach. Stir well until the spinach is wilted, about three minutes.
Remove from heat and allow to cool. Place in an airtight container and store in the fridge.



Enjoy at room temperature or warm in the microwave for one minute.