High in protein and low GI, this dish supports an even mood and energy levels. Containing the powerhouse for the nervous system, omega-3 fatty acids, along with folate and B12, we are looking after the structure and function of the cells of our nervous system.
Brunch Bowl with Kale Chips
High in protein and low GI, this dish supports an even mood and energy levels. Containing the powerhouse for the nervous system, omega-3 fatty acids, along with folate and B12, we are looking after the structure and function of the cells of our nervous system.
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
Scale
- 1 cup quinoa
- 4 eggs, room temperature
- ½ bunch kale washed
- ½ avocado
- 2 tablespoons sesame seeds
- 1 tablespoon cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 100g smoked salmon (2 slices per serve)
- 2 tablespoons olive oil
Instructions
- Preheat oven to 180°C.
- Cook quinoa according to packet instructions.
- Trim kale leaves from the stalk, tearing into smaller pieces.
- In a bowl, combine kale leaves, ½ tbsp of each of the spices, 1 tbsp olive oil, salt, pepper, 1 tbsp sesame seeds. Place evenly spread on a baking tray.
- Once quinoa begins to boil on the stovetop, put kale in oven cook for 5 mins or until crispy.
- Add eggs to room temperature water. Bring to a boil. Cook for 3-5 mins or until liking.
- Drain the quinoa and mix through 1 tbsp olive oil and remaining spices and seeds.
- In a bowl, assemble ½ cup quinoa per person with a drizzle of olive oil, a couple of slices of smoked salmon, two eggs, ¼ avocado and a large handful of kale chips.
- Season with salt and pepper, and serve.
- Prep Time: 5
- Cook Time: 15
