Like the rest of LA, we’re inspired by SQIRL Kitchen’s delicious, original and all-natural dishes – especially for brunch! It was no surprise to us then, that restaurant afficionado, and occasional Chalkboard contributor, Tara of The Tara List took her own squirrelly obsession to the next level with this breakfast bowl inspired by the hot breakfast spot and modified to make at home! 

This Quinoa Kale Pesto Bowl is a bright, delicious, and healthful recipe for a gluten-free meal. It’s quite simple to prepare, fills you up, and keeps you satisfied. Full of good protein, greens, and healthy fats, this is a balanced meal that will make your tummy smile.

This dish makes a wonderful breakfast, lunch, or dinner. It can be made vegan with the omission of the poached egg, and replacement of cheese with nutritional yeast. One tip on the eggs: when cooking eggs, always opt for organic, cage-free, hormone-free and vegetarian fed. The fresher the eggs, the better they will taste and poach. You can tell the difference in quality of eggs by the brighter, orange color of the yolks. Enjoy!

Quinoa Kale Pesto Bowl
Serves 2


1 cup kale (you can substitute any leafy greens, such as basil, sorrel, mint, parsley, or use a combination of greens)
1/2 cup nuts (use any you like, a combination of walnuts, pine nuts, and almonds is a good choice)
1 lemon
1 Tbsp olive oil
1 Tbsp pecorino romano (you can substitute any finely grated hard cheese here, like parmesan, or nutritional yeast if vegan)
2 cups cooked, warm quinoa
green hot sauce 
zest of one lemon
2 eggs
1/2 cup crumbled, good quality Greek feta cheese (or nutritional yeast if vegan)
1 large radish, sliced thinly with a mandolin
salt and pepper
sprig of dill
edible flowers for garnish


1. Fill a sauce pan with water and keep on low heat (this will be your egg-poaching liquid).

2. In a food processor, combine kale, nuts, lemon juice, olive oil, cheese, salt and pepper, until finely ground, just before it becomes a paste. Add more oil and seasoning if you think it’s necessary.

3. Combine cooked, warm quinoa with the pesto, and mix to coat the quinoa thoroughly. Add salt, pepper, and lemon juice to taste.  Divide quinoa, and place into two separate bowls. Top off quinoa with green hot sauce and lemon zest, to your liking.

4. Once the water in the sauce pan starts to bubble, add a splash of vinegar to the water, and gently slide your eggs into the poaching water. The water should not be boiling, and just warm enough to not burn your finger. Let the eggs cook for about 4 minutes.

5. Gently scoop the poached eggs out of the liquid, and place each egg into the quinoa-filled bowls. Sprinkle some salt and pepper on the eggs.

6. Garnish the plate with sliced radishes, crumbled feta, and edible flowers (for beauty!). Serve immediately, and enjoy!

Recipe inspired by SQIRL Kitchen’s R2 Brown Rice Bowl.

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