Savory Quinoa Breakfast Bowl

Ingredients

1 cup Cooked Quinoa (about 1/3 cup dry)

2 cups Kale (chopped finely with the stems

removed)

1 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Pepper

1/2 Avocado

2 Eggs

1/2 Batch Dairy Free Pesto

Directions

1. If you haven't already, prepare the quinoa and the pesto.

2. Bring a small pot of water to a boil and with 1/2 tsp baking soda. This will help the egg

shell come off easily when it's time to peel.

3. When the water has boiled, reduce the heat to low and use a slotted spoon to carefully

add in the eggs.

4. Turn the heat back up to a boil and immediately a timer for 6 1/2 minutes. This amount of

time will yield a soft boiled egg, but you can leave the eggs in the boiling water for up to

14 minutes for a hard boiled egg. What I have pictured is 6 1/2 minutes.

5. Once the time is up, add the eggs into a bowl of ice water. This will immediately stop the

cooking process and also make it easier to peel the eggs.

6. While the eggs are sitting, add the chopped kale to a pan with the olive oil, salt and

pepper and saute for just a few minutes until the kale wilts. It will become a very dark

green color.

7. Carefully tap the bottom of the egg onto a hard surface (a counter works well) to get a

crack in the shell. Use your fingers to peel off the rest of the shell.

8. Assemble your bowls with a base of quinoa and top with the kale, sliced avocado, the

peeled egg (sliced in half), pesto and red pepper flakes if desired. Enjoy!

Reference:

https://eatwithclarity.com/quinoa-breakfast-bowl/#google_vignette