QUINOA BREAKFAST BOWL WITH CRISPY KALE CHIPS

Quinoa Breakfast Bowl with Crispy Kale Chips image

Provided by Tia Mowry

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
Sea salt
1 cup red or white quinoa
2 cups water or chicken broth
1/2 cup shredded carrots
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups sliced shiitake mushrooms
4 large eggs, cooked sunny-side up or your favorite way, for serving
Hot sauce, for serving, optional
Parmesan shavings, for garnish

Steps:

For the crispy kale chips: Preheat the oven to 275 degrees F.
Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes.
For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes.
Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside.
To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.