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Total time
20 Minutes
4 Servings

2 cups red quinoa

4 cups fresh kale chopped

¼ cups fresh red onions, julienned

2 teaspoon fresh garlic cloves, chopped

½ cup fresh cherry tomatoes, halved

4  eggs

3 teaspoon extra-virgin olive oil

½ teaspoon kosher salt

½ teaspoon ground black pepper

  1. Place quinoa in a pot with water and bring to a boil; lower heat to simmer and cook until tender and outer ring is visible, about 15-20 minutes. Set aside.
  2. Heat 2 teaspoons of oil in a hot skillet and add julienned red onions and garlic and cook until onions are translucent. Add kale, tomatoes, salt and freshly ground pepper.
  3. Fry the egg with the remaining oil and place on top of quinoa and kale sauté.

Recipe and photo courtesy of Compass Group


Calories: 430
Total fat: 13g
Saturated fat: 2g
Sodium: 310mg
Carbohydrate: 64g
Fiber: 7g
Total Sugar: 7g
Added Sugar: 0g
Protein: 19g

Yield: 4 Servings

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