Ingredients
Scale
- 1/2 cup uncooked quinoa
- 1 cup water
- 1 tablespoon olive oil
- 6–8 grape tomatoes, halved
- 5–6 kale leaves, stems removed & roughly chopped
- 1 clove garlic, minced
- 2 large eggs
- salt & pepper to taste
Instructions
- Place quinoa and water in a saucepan and bring to a boil over high heat. Once boiling, reduce heat to low, cover and simmer for 15-20 minutes, or until most of the liquid has been absorbed. Spoon 1/2 cup quinoa into serving bowls and set aside.
- While the quinoa is cooking, heat 2 teaspoons olive oil in a large skillet over a medium-low to medium heat. Sauté kale, tomatoes, and garlic for 3-5 minutes, or until kale has wilted. Remove kale and tomatoes from heat and divide into serving bowls on top of quinoa.
- Add remaining olive oil and crack the eggs into the pan. Cover pan and cook until the yolks are at the desired doneness, about 3-4 minutes. (I like mine over-medium).
- Top quinoa bowls with an egg each and enjoy.
Notes
- *Tip: I like preparing the quinoa, kale and tomatoes the night before, so that I can just warm it up for a minute or two in the microwave while I cook my egg. It works great for quick mornings!
Nutrition
- Serving Size: 2