Have you seen Gwyneth's new cookbook "It's all Good"? (Also, did you know that periods always go inside quotation marks but question marks only go inside the question mark if it was originally part of what is being put in quotation marks, i.e. a question?) It's an aptly named cookbook since it is, in fact, all good. Including this kale and quinoa breakfast dish (which I sometimes eat for dinner as well).
Turns out quinoa is basically a perfect grain. So perfect, in fact, that the hubs and I can eat it on our grain-free diet. It's gluten free and is a complete protein on its own. High in calcium, antioxidants and anti-inflammatory nutrients. One would think that such a highly nutritious food would not taste good. One would be wrong. Do yourself a favor and test me on that.
2 tablespoons ecoconut oil 1 garlic clove, finely chopped 2 large leaves of kale (stems discarded), finely chopped 1 cup of quinoa 1 Fried or Poached Egg (I prefer fried (fry in a pan with about 1 tsp of oil) and runny) 1 scallion, white and light green parts only, very finely sliced 2 cups water Salt and pepper
Rinse the quinoa thoroughly and place it in a pot set over high heat with the water and a pinch of salt. Bring the quinoa to a boil, lower the heat, cover the pot, and cook until all the liquid is absorbed, about 12 to 15 minutes. Remove from heat.
Heat the oil and garlic over medium heat in a small skillet until the garlic begins to soften, about 1 minute. Add the shredded kale and cook, stirring now and then, until the kale is wilted, 2 to 3 minutes. Add the quinoa and cook, stirring until warmed through, another 2 minutes.
Season the mixture to taste with salt and pepper. Place the mixture in a shallow bowl or on a plate, top with the egg, and sprinkle with the scallions. Add a final grind of black pepper if you like. And then dig in and enjoy.