QUINOA & KALE BREAKFAST BOWL 

The chilli flakes make this hearty breakfast dish, adding depth and a lot of spice. It takes minutes to make and yet is impressive, healthy, and satisfying.

Makes 1

1 tablespoon olive oil

1 cup (packed) cleaned and roughly chopped kale

½ cup cooked quinoa

1 garlic clove, minced

1/2 teaspoon chilli flakes (more if you like spicy)

6 cherry tomatoes cut in half

2 shallots, thinly sliced

1 teaspoon red wine vinegar

2 tablespoons crumbled feta

1 poached / boiled or fried egg

1. Heat olive oil over medium-high heat in a medium sauté pan. Add kale, season with a pinch of salt, and sauté for about one minute. Add minced garlic clove and chilli flakes and sauté for another 30 seconds, or until the garlic becomes fragrant but hasn’t turned brown. Add cooked quinoa, and sauté for one minute. 

2. Add cherry tomatoes, shallots, and vinegar, and turn off heat. Toss to combine, and check for seasoning.

3. To serve, plate the mixture, garnish with feta cheese, and top with the egg

By Elle May 

  

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s