Kale Quinoa Bowl with Poached EggServes 4
- 1 cup quinoa (uncooked)
- olive oil
- 2 cloves garlic, diced
- 1 bunch kale, torn into bite-size pieces
- 1/2 cup slivered almonds, divided
- 4 eggs
- 4 tablespoons shredded coconut, divided (sweetened if you like salty and sweet flavors mixed, unsweetened if not)
- Salt and pepper (optional)
InstructionsPrepare quinoa according to package directions (usually you boil 2 cups water with 1 cup quinoa, then simmer for 15 minutes or until all water is absorbed).
While quinoa cooks, saute garlic in olive oil for a couple minutes. Add kale and saute a few minutes more until kale is partially wilted, adding 1/4 cup of almonds during the last minute so that they become slightly toasted. Add the other 1/4 cup of almonds to the cooked quinoa and mix thoroughly.
Poach eggs in boiling water until whites are thoroughly cooked but yolk is still runny.
Divide the cooked quinoa among four bowls and top each serving with a fourth of the kale mixture, one tablespoon of shredded coconut, and one poached egg. Season with salt and pepper as desired.
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Jen Sommer is a registered dietitian, a certified specialist in sports dietetics, a former NASM certified personal trainer, and a self-appointed mountain girl. As a cyclist, skier, hiker, and runner (among other things), she knows firsthand the importance of proper nutrition and training. She offers nutrition coaching and consulting through Peaks Coaching Group. Find more great tips, recipes, and articles at Jen's blog, Mountain Girl Nutrition and Fitness.