Meet my new favorite breakfast. A bowl of garlicky quinoa and kale goodness, smothered in egg yolk, drizzled with Sriracha and sprinkled with sliced green onions. Two words for you: Hot. Damn.
I tend to go in phases with my breakfasts. For a while there, it was a strawberry banana protein shake with an almond milk latté. Then it was oatmeal topped with chia seeds, cinnamon, chopped nuts, dried coconut, brown sugar and banana slices. Now, it’s this quinoa breakfast bowl with two cups of strong black coffee. It seems high maintenance, I know, but it’s actually a pretty quick and easy dish to whip up. Keeping a big batch of cooked quinoa on hand helps speed up the process.
Quinoa & Kale Breakfast Bowl with Soft-Boiled Egg
(recipe inspired by Goop)
1 Tablespoon olive oil
1 cup (packed) chopped kale
1/2 cup cooked quinoa
1 garlic clove, minced
2 green onions, thinly sliced
1 teaspoon rice wine vinegar
Sriracha to taste
To soft boil your egg, fill a small sauce pan with about half an inch of water and bring to a boil. Add egg (still in its shell) to the pot and cover. Leave egg for six and a half minutes, then quickly remove egg from the pot and rinse with cold water for 30 seconds. Peel the egg before adding to quinoa bowl.
To make the quinoa, heat olive oil over medium high-heat in a medium sauté pan. Add chopped kale, season with salt, and sauté for about a minute. Add minced garlic and sauté for another 30 seconds. Add cooked quinoa and sauté for about another minute. Add sliced green onions and rice wine vinegar and remove pan from heat. Toss to combine.
Serve the quinoa in a bowl with the soft boiled egg broken over the top so the yolk runs out. Drizzle with as much or as little Sriracha as you’d like.