Recipe courtesy of Tia Mowry
Quinoa Breakfast Bowl with Crispy Kale Chips
Total:
45 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Crispy Kale Chips:
Quinoa Breakfast Bowl:

Directions

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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