Recipe by Emily Bowen
1 cup of fully cooked quinoa (roughly 1/3 cup uncooked quinoa)
2-4 eggs, prepared as desired (I like soft boiling mine -- I'll explain how I do it below!)
1/4 onion, chopped and diced (use any type of onion you like!)
2 cups kale or broccoli
2 cloves garlic
2 tsp olive oil
2 tsp garlic infused olive oil (regular is fine, too)
a few dashes of cholula, optional
a sprinkle of parmesan cheese, optional
Cook quinoa according to the package instructions.
In a small skillet over medium heat, sauté onion with 2 tsp of olive oil until almost translucent. Then add garlic and kale (if using) and cook until kale is sautéd as desired.
To make soft boiled eggs: Fill a 1 quart sauce pan 1/2 - 3/4 full with water. Bring to a boil. Take your eggs and gently lower them into the water and reduce to a fast simmer. Let simmer for 7 minutes. Remove eggs (I like to use a pasta spoon). Plop eggs in a bowl of ice water and let sit for roughly a minute. Pull out, lightly tap on a hard surface, and peal!
If using broccoli, I like to steam it in the microwave -- plain in simple! If using fresh broccoli, I put about a tsp of water in the bowl with the broccoli, and microwave it for 3 minutes.
Assemble the bowls: quinoa on the bottom, kale or broccoli next, the onion and garlic mixture to follow, add the eggs and top with avocado! Drizzle the garlic infused olive oil over the top. Add a dash with cholula and a sprinkle of parmesan...anddddd bon appétit!