I’ve realized I prefer savory breakfasts over sweet ones.
My new fave?
Quinoa + kale + poached egg
And it’s all organic! Big step for this household.
Quinoa Breakfast
1/2 C Organic Quinoa (I prepped it with half organic chicken broth and half water)
1 C raw kale
1-2 tsp olive oil
dash of salt
pepper to taste
garlic if it’s handy
1 farm fresh egg, poached
1. Prep your quinoa (I make a large batch on the weekend so it’s ready all week).
2. Set a pot on the stove with about 1-2″ of water. Set on high.
3. Meanwhile, mix the kale, olive oil, salt and pepper in a frying pan until the kale is wilted and/or a little crispy (if that’s how you like it). When finished, pour over quinoa.
4. Once the water is rapidly boiling, prepare your egg by opening it and putting it in a small bowl. Then use the bowl to slip the egg into the water. Let boil for a couple minutes, until the white is cooked to your satisfaction about 1-2 minutes for me. Use a slotted spoon to remove the egg from the water.
5. Set the egg over the quinoa/kale mixture. Sprinkle with a little salt and pepper and enjoy!