MAKE IT: Quinoa breakfast bowl
Welcome to 2016! This time of year represents fresh starts, new beginnings and clean slates. This is also a time when everyone is excited to meet their resolutions of healthy eating.
Whether you’re a pro at clean eating or a newbie to the whole idea, this simple and satisfying recipe will keep you on your resolution track, as well as introduce you to a few of the staples in a clean-eating kitchen.
This is hands down my family’s new favorite dish. And yes, my kiddos love it. It’s perfect because it can easily stand in for any meal of the day. Most people think of eggs as a breakfast food, but this dish is a great pick-me-up for lunch too. It is packed with protein, fiber and healthy carbohydrates. Introduce this to your family and I assure you, you will get a sincere, “Thanks, mom.”
Quinoa Breakfast Bowl
What you’ll need
- 4 cups broth or water
- 1 carrot, grated
- 1 clove fresh garlic, chopped
- 1 cup quinoa, rinsed
- 1 bunch kale, rinsed, dried and torn into bite size pieces
- 1 – 2 eggs
- Drizzle of olive oil, for kale chips
- Pinch of sea salt
- 1 teaspoon butter
How to make it
Preheat oven to 350 degrees. In a saucepan add the broth, carrot and garlic, and bring to a boil. Add the quinoa. Turn heat to simmer and cook for 20 minutes. In a small bowl, combine kale, olive oil and sea salt. Toss to combine. Bake on a cookie sheet for 10 minutes. Toss chips with a spatula and cook another 5 minutes or until crispy, being careful not to burn the chips. Add butter to a frying pan and cook the egg to your desired doneness. Put quinoa and kale chips in a bowl and top with the fried egg.
The bottom line
You can make the kale chips and quinoa in bulk ahead of time and use them all week.
Talk to Tracy
Tracy Friedlob is the mom of two young boys and blogs at www.megahealthymama.com.