Kale & Quinoa Bowl Recipe

Instructions

1. 1

   Prepare the Quinoa

   Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2. 2

   Roast the Cauliflower

   Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until golden brown and tender.

3. 3

   Prepare the Sesame Carrots

   Julienne the carrots and sauté them in a skillet with sesame oil over medium heat for about 5-7 minutes until they are tender. Season with salt and pepper to taste.

4. 4

   Sauté the Red Onion

   Slice the red onion thinly and sauté in the same skillet used for the carrots until they are soft and translucent, about 3-4 minutes.

5. 5

   Fry the Eggs

   In a separate non-stick skillet, heat a little olive oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny side up or over easy). Season with salt and pepper.

6. 6

   Make the Vinaigrette

   In a small bowl, whisk together sweet chili sauce, rice vinegar, and soy sauce.

7. 7

   Assemble the Bowl

   In a large bowl, combine the cooked quinoa, roasted cauliflower, sautéed carrots, and red onion. Top with the fried eggs and drizzle with the sweet chili vinaigrette. Garnish with sesame seeds.