This makes a hearty breakfast. No need for dressing as the yolk from the egg coats the nutrient- dense quinoa. The tomatoes add bright flavor that goes great the savory kale and rosemary! You can add a dash of hot sauce in the end to give it a nice kick!

Tuscan Quinoa Bowl with Sweet Potato and Egg

Servings

Ingredients

2 cups Cooked red quinoa
2 Tbsp Ghee or coconut oil
1/2 cup Onion, chopped
1 Sweet potato, diced
1/2 bunch Tuscan kale, sliced stems removed
1 tsp Fresh rosemary, minced
1 cup organic grape or cherry tomatoes halved
sea salt and pepper
2 Pasture-raised eggs

Servings

Ingredients

2 cups Cooked red quinoa
2 Tbsp Ghee or coconut oil
1/2 cup Onion, chopped
1 Sweet potato, diced
1/2 bunch Tuscan kale, sliced stems removed
1 tsp Fresh rosemary, minced
1 cup organic grape or cherry tomatoes halved
sea salt and pepper
2 Pasture-raised eggs

Instructions

Heat ghee or oil in a medium skillet over medium heat. Add onions and sweet potatoes and cover. Cook stirring occasional until soft, 6-8 minutes. Add a splash of water if starting to stick to pan.
Uncover and add kale and rosemary. Cook for 2 minutes.
In a separate skillet, cook 2 eggs sunny-side up.
Add tomatoes to kale mixture and season with salt and pepper.
Place 1 cup of quinoa in bowl. Top with half of kale mixture and place one fried egg on top. Enjoy!