Quinoa Breakfast Bowl With Crispy Kale Chips Recipes

QUINOA BREAKFAST BOWL WITH CRISPY KALE CHIPS

Quinoa Breakfast Bowl With Crispy Kale Chips image

Make and share this Quinoa Breakfast Bowl With Crispy Kale Chips recipe from Food.com.

Provided by Tia Mowry

Categories Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
sea salt
1 cup quinoa
2 cups water or 2 cups chicken broth
1/2 cup shredded carrot
2 garlic cloves, chopped
kosher salt & freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups sliced shiitake mushrooms
4 large eggs, cooked
hot sauce, for serving (optional)
parmesan cheese, shavings for garnish

Steps:

For the crispy kale chips: Preheat the oven to 275 degrees F.
Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes.
For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes.
Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside.
To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.

Nutrition Facts : Calories 356, Fat 20.9, SaturatedFat 3.7, Cholesterol 186, Sodium 88.2, Carbohydrate 29.7, Fiber 3.5, Sugar 1, Protein 12.5

QUINOA BREAKFAST BOWL WITH CRISPY KALE CHIPS

Quinoa Breakfast Bowl with Crispy Kale Chips image

Provided by Tia Mowry

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
Sea salt
1 cup red or white quinoa
2 cups water or chicken broth
1/2 cup shredded carrots
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups sliced shiitake mushrooms
4 large eggs, cooked sunny-side up or your favorite way, for serving
Hot sauce, for serving, optional
Parmesan shavings, for garnish

Steps:

For the crispy kale chips: Preheat the oven to 275 degrees F.
Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes.
For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes.
Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside.
To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.

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