Quinoa Breakfast Bowl With Crispy Kale Chips Recipes

Steps:

• 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.

Steps:

• In a large saucepan, bring milk to a boil over medium heat, stirring occasionally. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. If desired, stir in any combination of optional ingredients.

Steps:

• Preheat oven to 375 and place rack on lower level in oven.
• Mix the optional dry ingredients together. Mix and match to your likings or use all of them.
• Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly.
• Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through. If not crispy cook 5 more minutes till edges are lightly browned.