Power Breakfast: Quinoa, Sauteed Garlicky Kale, & Avocado

Sometimes a hearty breakfast can really get you through the day. Especially if you foresee yourself having a particularly active day: hiking, swimming, gardening, or whatever activity close to your heart. Quinoa is an ancient nutritious super seed beloved by natives of Central and South America for generations. This tiny seed is incredibly nutrient rich and simple to prepare. Add it to some other highly touted superfoods, avocados and kale, and you can’t lose. This is not technically a “recipe,” but more of a combination of delicious flavors and textures that work as a delicious and healthy way to start the day. This serves two.


Perfect Quinoa

1 cup of quinoa
a pinch of sea salt
1 3/2 cups of water or vegetable stock

  1. Heat a dry pot over medium high heat. Add the quinoa & toast for about 3 minutes (it will start to smell nutty). Add a pinch of sea salt & the water. Bring to a boil over high heat. Cover & reduce to a simmer. Simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork.
    Spoon a half cup of the cooked quinoa onto each plate. There will be leftovers for a salad or to serve next to grilled veggies.


Baby Kale with Garlic

1 clove of garlic, thinly sliced
a glug of extra virgin olive oil
2 big handfuls of baby kale
a pinch of sea salt & a cracked pepper

  1. In a medium sized pan or cast iron, heat the oil over medium heat. Add the garlic & cook for 1 minute, add the kale, & stir until the kale is wilted–about 3 minutes. Add a pinch of sea salt & cracked pepper. Divide the greens in half & place on top of the quinoa.

1 avocado, pitted & sliced

Serve slices next to the quinoa & sauteed kale. Make sure to mash your avocado into your quinoa & garlic! Yum!

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