| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
- Sea salt
- 1 cup red or white quinoa
- 2 cups water or chicken broth
- 1/2 cup shredded carrots
- 2 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 cups sliced shiitake mushrooms
- 4 large eggs, cooked sunny-side up or your favorite way, for serving
- Hot sauce, for serving, optional
- Parmesan shavings, for garnish
Instructions
- For the crispy kale chips: Preheat the oven to 275 degrees F.
- Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes.
- For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes.
- Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside.
- To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 426 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 190 mg |
| Sodium | 706 mg |
Reviews
I’ve made this many times for guests and they always love it! The crispy kale is the best part.