Quinoa Breakfast Bowl
Bring 3 inches of water to a boil in a medium saucepan. Add egg; boil 6 minutes. Plunge egg into ice water; let stand 1 minute. Drain and peel.
- Cook20 min
- Total20 min
- Serves2
- LevelEasy
Ingredients
- 1 large egg, at room temperature
- 1 1/2 tsp. olive oil, divided
- 1/2 tsp. minced garlic
- 1 cup lacinato kale, roughly chopped
- 1/2 cup cooked quinoa
- 1/3 cup halved cherry tomatoes
- 1/4 ripe avocado
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
Method
- Bring 3 inches of water to a boil in a medium saucepan. Add egg; boil 6 minutes. Plunge egg into ice water; let stand 1 minute. Drain and peel.
- Heat 1 teaspoon oil in a small skillet over medium. Add garlic; cook 30 seconds. Add kale; cook, stirring often, until softened, 2 to 3 minutes.
- Combine quinoa, kale, tomatoes, and avocado in a bowl. Drizzle with remaining 1/2 teaspoon oil; season with salt and pepper. Place egg on top; slice egg in half.
