Savory Broccoli Kale Quinoa Bowl (Printable Version)
Quinoa breakfast bowl with sautéed broccoli, kale and a runny egg, finished with feta and avocado for bright, savory flavor.
# Ingredient List:
→ Grains
01 - 1 cup cooked quinoa (185 g)
→ Vegetables
02 - 1 cup broccoli florets (100 g)
03 - 1 cup chopped kale, stems removed (40 g)
04 - 1 small red bell pepper, diced
05 - 1 small shallot, finely chopped
06 - 1 clove garlic, minced
→ Dairy & Eggs
07 - 2 large eggs
→ Oils & Seasonings
08 - 2 tablespoons olive oil, divided
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Garnishes
12 - 2 tablespoons crumbled feta cheese (optional)
13 - 1 tablespoon fresh parsley, chopped
14 - 1/2 avocado, sliced (optional)
# How to Make It:
01 - Chop the broccoli into small florets, remove the stems from the kale and chop the leaves, dice the red bell pepper, and finely chop the shallot and garlic.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallot and garlic, and sauté for 1 to 2 minutes until fragrant and softened.
03 - Add the broccoli florets and diced bell pepper to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are just tender.
04 - Stir in the chopped kale and cook for an additional 2 to 3 minutes until wilted. Season with smoked paprika, chili flakes if using, salt, and black pepper to taste.
05 - Add the cooked quinoa to the skillet and stir to combine with the vegetables. Heat through for 2 to 3 minutes, tossing gently so the quinoa absorbs the seasonings evenly.
06 - While the quinoa heats, warm the remaining 1 tablespoon of olive oil in a separate nonstick skillet over medium heat. Crack in the eggs and cook to your preferred doneness — sunny side up, over easy, or poached.
07 - Divide the quinoa and vegetable mixture evenly between two bowls. Top each bowl with a cooked egg.
08 - Finish with crumbled feta cheese, avocado slices, and chopped parsley as desired. Serve immediately while warm.
# Expert Advice:
01 -
- The smoked paprika transforms simple vegetables into something that tastes almost bacony without any meat.
- It reheats beautifully, so you can make a double batch and have breakfast ready for three mornings straight.
02 -
- Do not skip removing the kale stems, I tried once out of laziness and spent the entire meal chewing on stringy bits that refused to break down.
- Adding the smoked paprika directly into the hot oil for a few seconds before stirring releases its flavor tenfold compared to sprinkling it on at the end.
03 -
- Squeeze half a lemon over the finished bowl right before eating, the acid cuts through the richness of the egg yolk and feta and makes every single ingredient taste more like itself.
- If your kale seems tough or bitter, massage it with a drop of olive oil and a pinch of salt for thirty seconds before cooking and it will soften dramatically in the pan.