Quinoa Breakfast Bowl with Crispy Kale Chips
Quinoa Breakfast Bowl with Crispy Kale Chips
Dig into this quick and easy recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Steaming
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 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
  • ½ cup shredded Carrots
  • 2 cloves Garlic, chopped
  • Kosher Salt and freshly Ground Black Pepper
  • 2 tablespoons Olive Oil
  • 1½ 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
  1. For the crispy kale chips: Preheat the oven to 275 degrees F
  2. 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
  3. 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
  4. 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
  5. 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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