Savory Kale Herb Quinoa Bowl (Printable Version)
Fluffy quinoa, sautéed kale, herbs, avocado and a cooked egg for a protein-rich gluten-free breakfast.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or low-sodium vegetable broth
→ Vegetables and Greens
03 - 2 cups chopped kale, stems removed
04 - 1 small shallot, finely diced
05 - 1 clove garlic, minced
06 - 1 tablespoon olive oil
→ Fresh Herbs
07 - 2 tablespoons chopped fresh parsley
08 - 1 tablespoon chopped fresh chives
09 - 1 tablespoon chopped fresh dill (optional)
→ Toppings
10 - 2 large eggs
11 - 1 avocado, sliced
12 - 1 tablespoon toasted pumpkin seeds
13 - 1 tablespoon crumbled feta cheese (optional)
14 - Salt and freshly ground black pepper, to taste
15 - Pinch of red pepper flakes (optional)
# How to Make It:
01 - In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the liquid is fully absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff quinoa with a fork.
02 - While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced shallot and sauté for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds. Add chopped kale; season with salt and pepper, and sauté for 3 to 4 minutes until tender and wilted. Remove from heat.
03 - In a small nonstick skillet, cook eggs as desired—fried, poached, or soft-boiled.
04 - Divide cooked quinoa evenly between two bowls. Top each with sautéed kale mixture, chopped fresh parsley, chives, and dill. Add a cooked egg to each bowl. Arrange sliced avocado and sprinkle with toasted pumpkin seeds and crumbled feta if using. Garnish with a pinch of red pepper flakes, additional fresh herbs, and adjust seasoning with salt and black pepper.
05 - Enjoy immediately while warm.
# Expert Advice:
01 -
- It’s a subtle way to get a spectacular amount of greens and protein before noon, without feeling weighed down.
- The combination of warm grains, just-wilted kale, and a creamy egg comforts in the simplest, most nourishing way possible.
02 -
- Adding garlic too soon can burn it—wait for the shallot to soften first for best flavor.
- Let the quinoa steam for several minutes after cooking so you never end up with mushy grains.
03 -
- A sprinkle of salt right on the egg pulls the whole bowl together in every bite.
- Warming your bowl before assembling keeps everything piping hot much longer.