The chilli flakes make this hearty breakfast dish, adding depth and a lot of spice. It takes minutes to make and yet is impressive, healthy, and satisfying.
1 tablespoon olive oil
1 cup (packed) cleaned and roughly chopped kale
½ cup cooked quinoa
1 garlic clove, minced
1/2 teaspoon chilli flakes (more if you like spicy)
6 cherry tomatoes cut in half
2 shallots, thinly sliced
1 teaspoon red wine vinegar
2 tablespoons crumbled feta
1 poached / boiled or fried egg
1. Heat olive oil over medium-high heat in a medium sauté pan. Add kale, season with a pinch of salt, and sauté for about one minute. Add minced garlic clove and chilli flakes and sauté for another 30 seconds, or until the garlic becomes fragrant but hasn’t turned brown. Add cooked quinoa, and sauté for one minute.
2. Add cherry tomatoes, shallots, and vinegar, and turn off heat. Toss to combine, and check for seasoning.
3. To serve, plate the mixture, garnish with feta cheese, and top with the egg
Amount Per Serving
Calories 368.9; Total Fat 23.0 g; Saturated Fat 5.3 g; Polyunsaturated Fat 1.9 g; Monounsaturated Fat 12.7 g; Cholesterol 218.9 mg; Sodium 356.2 mg; Potassium 334.2 mg; Total Carbohydrate 26.3 g; Dietary Fiber 4.8 g; Sugars 4.1 g; Protein 16.0 g