Savory Quinoa Breakfast Bowls

Savory Quinoa Breakfast Bowls - A hearty breakfast bowl great for breakfast, brunch, or even dinner! via @easyasapplepie


INGREDIENTS

FOR THE QUINOA:

• 95 grams (1/2 cup) uncooked quinoa
• 240 grams (1 cup) water
• 1/2 tablespoon olive oil
• 1/2 garlic clove minced
• salt and cracked black pepper to taste

FOR THE BLISTERED TOMATOES AND KALE:

• 1/2 tablespoon olive oil + extra for drizzling
• 100 grams (2/3 cup) grape tomatoes
• 120 grams (2 cups) shredded lacinato kale
• 1/4 teaspoon salt

FOR THE BREAKFAST BOWLS:

• 2 large eggs
• 1 ripe avocado halved, pitted and scooped from the skin
• 2 tablespoons plain Greek yogurt I used 0% fat

INSTRUCTIONS

QUINOA:

1. Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil, uncovered.
2. When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed, and the quinoa is light and fluffy.
3. Add 1/2 tablespoon of oil and garlic to a pan; cook, stirring frequently, until fragrant, about 30 seconds. Stir in the quinoa and cook for 2 minutes. Season with salt and pepper.