Skip to main content
1-800-461-SOUP(7687)

Recipes

Categories, screen reader users, press alt plus down arrow

Kale Pesto & Quinoa Breakfast Bowl

Made With:

Tip

• Substitute chives for dill.

• To poach eggs: Fill saucepan with enough water to come 3 inches (8 cm) up side of pan. Bring to gentle simmer. Stir in 1 tbsp (15 mL) vinegar. Break each egg into small dish. Holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired level of doneness. Remove with slotted spoon. Drain well on paper towel.

Serving Tips:

Nutrition Facts

Serving Size
Amount Per Serving
Calories 660
% Daily Value
Total Fat 44g
68%
Saturated Fat 12g
60%
Cholesterol 210mg
70%
Sodium 720mg
30%
Total Carbohydrate 50mg
17%
Dietary Fiber 8g
32%
Protein 21g
42%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Total Time

50 min.

Serving & Size

1 bowl

This gluten-free breakfast bowl with zippy kale and herb pesto is topped with a poached egg for a fresh and tasty vegetarian power bowl.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories 660
% Daily Value
Total Fat 44g
68%
Saturated Fat 12g
60%
Cholesterol 210mg
70%
Sodium 720mg
30%
Total Carbohydrate 50mg
17%
Dietary Fiber 8g
32%
Protein 21g
42%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Array 1 pouch (8 cups/4 lb) pouch (1.81 kg)
Array 4 cups L
1. Quinoa: Bring soup to simmer. Stir in quinoa; reduce heat to low. Cover and cook for 20 to 25 minutes, stirring every 5 minutes, or until quinoa is tender and most of the liquid is absorbed. Let stand for 5 minutes and fluff with fork. Hold for service. (Makes 8 cups/2 L.)
Weight Measure
Array 2 cups 500  mL
Array 1 cup 250  mL
Array 1/4 cup 60  mL
Array 1/4 cup 60  mL
Array 1/4 cup 60  mL
Array 1/4 cup 60  mL
Array 2 1/2 tbsp 37  mL
Array 2 tbsp 30  mL
Array 2 tbsp 30  mL
Array 4 tsp 20  mL
Array 1 1/2 tsp mL
Array 1/4 tsp mL
2. Kale Pesto: In food processor, purée kale, olive oil, spinach, Parmesan, parsley, basil, garlic, vinegar, dill, lemon zest, salt, pepper and red pepper flakes until blended. (Makes 1 cup/250 mL.)
Weight Measure
Array
Array 2 cups 500  mL
Array 4 cups L
Array 1 lb 500  g
Array 1 cup 250  mL
Serving: Poach eggs to order. Spoon 1/2 cup (125 mL) quinoa into serving bowl. Top with poached egg, 4 avocado slices, 1/4 cup (60 mL) sprouts, and 1 shaved radish. Drizzle with 1 tbsp (15 mL) kale pesto and 1 tbsp (15 mL) pumpkin seeds.

Newsletter

©2023 CSC Brands LP, All Rights Reserved.