Creamy Quinoa Breakfast Skillet with Spinach, Confit Tomatoes, and Eggs with Almond Pesto

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the cherry tomatoes on a small baking tray, add 1 finely chopped garlic clove, 2 tablespoons (30 ml) olive oil, 1/2 teaspoon salt, black pepper, and red pepper flakes if using. Toss and roast for 18 to 20 minutes, until the tomatoes soften and begin to burst.

2. 2

   Meanwhile, place the quinoa in a medium saucepan with the vegetable broth, whole milk, and 1/4 teaspoon salt. Bring to a gentle boil, reduce the heat, partially cover, and cook for 16 to 18 minutes, stirring once or twice, until the quinoa is tender and creamy.

3. 3

   While the quinoa cooks, make the pesto. In a processor or mortar, combine the toasted almonds, fresh basil, the remaining garlic clove, the finely grated zest of half the lemon, 1 tablespoon (15 ml) lemon juice, Parmesan cheese, and 2 tablespoons (30 ml) olive oil. Blend until thick but spoonable. If needed, add 1 tablespoon (15 ml) water to loosen it slightly. Set aside.

4. 4

   When the quinoa is done, turn off the heat and stir in the butter and half of the pesto. Mix well until silky. Taste and adjust with a little more salt if needed.

5. 5

   Heat 1 tablespoon (15 ml) olive oil in a wide skillet over medium heat. Add the baby spinach and sauté for 1 to 2 minutes with a pinch of salt, until just wilted. Transfer to a plate.

6. 6

   In the same skillet, cook the eggs over medium-low heat for 3 to 5 minutes, until the whites are set and the yolks are still soft. Season with a pinch of salt and pepper.

7. 7

   Divide the creamy quinoa among 4 bowls or small skillets. Top with the sautéed spinach, the confit tomatoes with their juices, and one egg per serving. Finish with spoonfuls of the remaining pesto, a little more Parmesan if desired, and a few drops of lemon juice for brightness. Serve immediately.