Name: Quinoa Breakfast Bowl with Crispy Kale Chips
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 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; 1/2 cup shredded carrots; 2 cloves garlic, chopped; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 1 1/2 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

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.

Recipe courtesy of Tia Mowry

Quinoa Breakfast Bowl with Crispy Kale Chips

Ingredients

Crispy Kale Chips:

Quinoa Breakfast Bowl:

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