Ingredients

  • 1 bunch kale
  • 2 roma tomatoes, middle removed, diced or 1 pint grape tomatoes
  • 1 red onion, diced
  • 1 cup dry quinoa
  • 2 cup vegetable broth
  • 1 lemon or 2 Tbsp lemon juice
  • 2 Tbsp oil
  • 1-2 eggs
  • salt, pepper

Total 1160 cal

Instructions

  1. Cook quinoa with vegetable broth (can substitute water) according to package directions
  2. Wash kale and remove stems, tear into bite sized pieces
  3. Heat oil and add onions, saute until transparent about 5 minutes
  4. Add tomatoes, kale, and lemon juice. Salt and pepper to taste. Cook until kale is wilted and remove from pan
  5. Cook eggs over medium or sunny side up
  6. Plate quinoa and vegetables, top with egg

Credit Unknown