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Total time20 Minutes
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
3 teaspoon extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
- 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.
- 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.
- Fry the egg with the remaining oil and place on top of quinoa and kale sauté.
Recipe and photo courtesy of Compass Group
Total fat: 13g
Saturated fat: 2g
Total Sugar: 7g
Added Sugar: 0g