Kale and Quinoa Breakfast Bowl

by: Vicky Reihana on


Breakfast bowl

Serves 1


½ cup Quinoa seeds (or brown rice)

1 small red onion finely sliced

½ cup of finely sliced kale

1-tablespoon coconut oil

1 egg poached or fried

½ avocado

* Season with sea salt, turmeric and pepper



Wash Quinoa in cold water (important – this removes enzymes that have a bitter taste)

In a saucepan add the ½ cup of Quinoa in 1 cup of water

Bring to boil, stir once and reduce heat to simmer. Seeds will sprout.

Remove from heat.

Place lid on pot for 20 min and allow quinoa to absorb liquid.

Remove lid, fluff with fork and set aside.


Fry onion in coconut oil in a small pan until translucent. Add kale fry until it softens.


Boil half a pot of water. Add a teaspoon of vinegar.

With a spoon create a whirlpool in the water and crack the egg into the centre of the whirlpool.

Simmer for approx. 2 minutes (longer if you don’t like a runny yolk)

Remove with a draining spoon, drain off water and place egg on paper towel to remove excess water.


Mash avocado with sea salt (add a little lemon juice to prevent going brown)

Spoon Quinoa into a small bowl (you may get 2 serves, store leftover in fridge for another meal)

Mix kale with quinoa, top with egg and avocado mash.

*Bacon and mushroom can be added for a heartier version!