Tuesday, July 2, 2013

Favorite Breakfast

I use quinoa a lot in my day to day cooking, and its great for breakfast or a light lunch. I have the ingredients for this almost at all times, so its always easy to throw together. The only patience required is for the kale chips; although they are very easy to make, they do take some time but its well worth it. They help round out the meal and add a big boost of nutrition. And, its the only way I can get my 2 year old to eat them. Of course, you can make nearly limitless variations on this, as you should. Any green is always nice, but if you have any legumes or beans leftover from a previous meal, they are a great addition too.

serves one

3 bunches or 1 large bag
    of your favorite kale

1 cup cooked quinoa
1 egg
1/2 Tbsp unsalted butter
2 tsp toasted sesame oil,
1 - 3 tsp Bragg's liquid 
   aminos (to taste)
salt and pepper
olive oil spray
sriracha (optional)

Preheat oven to 225*. Separate the well rinsed kale from the stalks (or open the bag) and place on a parchment or silpat lined baking sheet. Spray well with olive oil, sprinkle sparingly with salt and pepper. Toss
lightly and place in upper middle spot in oven. Cook for 30 - 45 minutes, tossing well 2 - 3 times. You'll know its ready when the kale has shrunk down a lot and all of it is very crisp. Remove and set aside. 

Heat a small skillet over medium heat and add the butter. Drizzle in a tsp of sesame oil. Drop in your egg and gently cook to desired doneness. 

Meanwhile, place warmed quinoa in bowl and drizzle in remaining sesame oil and Bragg's. Mix well. Top with cooked egg, remaining butter and oil from pan, kale chips and sriracha. Serve immediately. 


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