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Recipe: Egg Kale & Quinoa Breakfast Bowl

Serves: 2
Source: The Live Fit Girls


1/2 cup uncooked quinoa
1 cup water
1 tablespoon olive oil
6-8 grape tomatoes, halved
5-6 kale leaves, stems removed & roughly chopped
1 clove garlic, minced
2 large eggs
salt & pepper to taste


1) Place quinoa and water in a saucepan and bring to a boil over high heat. Once boiling, reduce heat to low, cover and simmer for 15-20 minutes, or until most of the liquid has been absorbed. Spoon 1/2 cup quinoa into serving bowls and set aside.
2) While the quinoa is cooking, heat 2 teaspoons olive oil in a large skillet over a medium-low to medium heat. Sauté kale, tomatoes, and garlic for 3-5 minutes, or until kale has wilted. Remove kale and tomatoes from heat and divide into serving bowls on top of quinoa.
3) Add remaining olive oil and crack the eggs into the pan. Cover pan and cook until the yolks are at the desired doneness, about 3-4 minutes. (I like mine over-medium).
4) Top quinoa bowls with an egg each and enjoy. 

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