Skillet Broccoli Quinoa Bowls with Basil-Mint Pesto

Steps

1. In a skillet over medium heat, toast the pumpkin seeds for 3 to 4 minutes until they pop; tip into a bowl and set aside.
2. Add the quinoa and three-quarters of the water to the same skillet, bring to a boil, cover, and simmer on low for 15 minutes; rest covered 5 minutes, fluff, and transfer to a bowl.
3. Meanwhile make the herb sauce: finely chop the basil, mint and garlic together, then stir in the parmesan, the lemon juice, two-thirds of the olive oil, a pinch of the salt and the black pepper.
4. Wipe the skillet, heat the remaining one-third of the olive oil over medium-high, and add the broccoli and carrot with half of the remaining salt; cook 5 minutes, stirring, until charred in spots.
5. Add the snow peas and the remaining one-quarter of the water, cover, and steam 2 minutes until crisp-tender; season with the rest of the salt and the red pepper flakes, then move to a plate.
6. Add the eggs gently to the empty skillet with a splash of water, cover, and cook over medium-low 4 to 5 minutes until whites are set and yolks thicken, reaching 160°F (71°C).
7. Divide the quinoa among four bowls, top with the vegetables and an egg, spoon over the herb sauce, and scatter the toasted pumpkin seeds.