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.

Orexi Nutrition Lifestyle

Recipe by Jasmin Iordanidis
Serves - 2
Prep. Time - 5
Cooking Time - 15
DF GF

Ingredients

  • 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

Method

  • 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.

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