Pesto Superstar

posted in: Caphalon Wok | 0

For 2017, I, like many people this time of year, have made a New Year’s resolution to be healthier.  I’d be happy if I lasted month, which is one more month than last year.  For this year, I have vowed to be more healthy by exercising at least four days a week and eliminating meat at least one day a week.  Let’s be clear… I’m a happy carnivore so this is not going to be easy for me to eliminate the meat…

Every Monday I will be celebrating Meatless Mondays, a day where I enjoy vegetables, fruits and grain to my heart’s content sans meat.  What I realized is that I need a ton of flavor in my veggies and grains to really enjoy the meal and not miss the chicken or the steak.

Therefore, I combined one of my favorite condiments, pesto, with quinoa, a healthier grain than white rice, to create a stir fried pesto quinoa for dinner.  To keep the pesto its vibrant green color, I mix in a ton of lemon juice into the pesto.

The lemon juice also adds a nice acid note to the bowl of grains.  To take this dish to the next level, I topped it off with a oozy, drippy, fried egg.  The runny yolk just creates another yummy sauce and creaminess to the bright pesto flavor.  After eating this, believe me, you won’t miss the meat!  Enjoy.

Pesto Fried Quinoa

Category: Caphalon Wok

Pesto Fried Quinoa


  • 2 zucchinis, chopped
  • 1 cup of quinoa
  • + water per quinoa instructions
  • 2 eggs
  • 3 tsp of peanut oil
  • ¼ tsp of garlic powder
  • 1 tsp of salt
  • ½ tsp of pepper
  • Lemon wedges for garnish
  • Pesto:
  • 1 cup of fresh basil, more for garnish
  • 1 tbs of grated parmesan cheese, more for garnish
  • 1 garlic clove
  • 3 tbs of olive oil
  • 1 tbs of pine nuts
  • 1 tbs of lemon juice


  1. Make the quinoa per the instructions
  2. While the quinoa is cooking, mix in basil, cheese, garlic, pine nuts and lemon juice in a small food processor. Pulse several times.
  3. While running, stream in olive oil until a consistent sauce forms. Set aside.
  4. Heat 1 tsp of peanut oil in a large skillet or wok over medium high heat.
  5. Cook eggs sunny side up until the whites turn white and no longer translucent, around 4-5 minutes.
  6. Gently slide them onto a plate.
  7. Wipe out the skillet or wok clean and heat 2 tsp of peanut oil to medium high heat.
  8. Add zucchini, garlic powder, salt and pepper and saute for 2-3 minutes until tender.
  9. Add cooked quinoa quinoa, stirring to combine and add more salt and pepper to taste.
  10. Remove from heat.
  11. Gently stir the pesto into the quinoa until well combined.
  12. Transfer to a serving platter and slide the cooked sunny side up eggs on top of the quinoa.
  13. Garnishing with basil, parmesan cheese, and lemon
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