Egg-Topped Quinoa Bowl with Kale

Name: Egg-Topped Quinoa Bowl with Kale
Total time: 12 min
Yield: Serves 2 (serving size: 1 bowl)
Ingredients: 1 ounce finely chopped pancetta; 1 bunch lacinato kale, thinly sliced (about 5 oz.); ½ cup halved cherry tomatoes; 1 teaspoon red wine vinegar; ⅛ teaspoon kosher salt; 1 cup cooked quinoa; ⅓ cup sliced avocado; 1 teaspoon olive oil; 2 large eggs; ⅛ teaspoon freshly ground black pepper; ½ teaspoon hot sauce (optional)

4 Ratings
4 Reviews

Here, the yolk of the fried egg serves as a dressing (without you having to do anything extra) to coat nutrient-dense quinoa. Pancetta adds a snap of savory satisfaction to earthy kale, while all-season cherry tomatoes, meaning you can make it whenever, lend a fresh pop of bright flavor. Sub steel-cut oats, bulgur, or leftover brown rice for quinoa. The hot sauce gives this simple dish a kick in the pants.

By Sidney Fry, MS, RD

Recipe by Cooking Light September 2016

Gallery

Credit: Iain Bagwell; Styling: Catherine Crowell Steele

Recipe Summary

active:

12 mins

total:

12 mins

Yield:

Serves 2 (serving size: 1 bowl)

Nutrition Info

Directions

Step 1
Heat a large nonstick skillet over medium. Add pancetta to pan; cook 3 minutes or until browned, stirring occasionally. Add kale; cook 2 minutes or until kale wilts. Stir in tomatoes, vinegar, and salt; remove from heat.

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Step 2
Divide quinoa evenly between 2 bowls; top evenly with kale mixture. Arrange avocado slices next to kale mixture. Wipe pan dry with a paper towel; return to medium heat. Add oil to pan; swirl to coat. Crack eggs, 1 at a time, into pan; cook 2 minutes. Cover and cook 1 minute or until whites are set. Top each bowl with 1 egg. Sprinkle evenly with pepper and hot sauce, if desired.

Nutrition Facts

Per Serving:

340 calories; fat 17.5g; saturated fat 4.8g; mono fat 5.9g; poly fat 1.9g; protein 16g; carbohydrates 31g; fiber 6g; cholesterol 196mg; iron 4mg; sodium 491mg; calcium 147mg; sugars 2g.

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Ttodd

09/18/2017

Easy to make and delicious. Leftovers kept well, I have a microwave egg poacher that I used to make another fresh egg to top the dish again and I had an enjoyable lunch at work the next day.

JohnnyG

11/21/2016

Wow, this was really good. I used guacamole instead of plain avocado and it really went well with this dish. The hot sauce really brought all the flavors together and was the icing on the cake. Very good, not just for breakfast either!

Jason

10/10/2016

Delicious and healthy! Had to make some modifications due to different ingredients down here but everyone loved it. Bacon for pancetta, Chaya instead of Kale, RIce wine vinegar instead of red wine vinegar.

gaylem

08/25/2016

This recipe had so many of my favorite ingredients I had to try it. It was a welcome change of pace to dinner. I sauteed some thinly sliced red onion along with the pancetta. Surprisingly, the red wine vinegar, salt and pepper were just enough seasoning to add brightness to the dish. I let my egg go a little too long and it wasn't runny as I would have liked. The flavor was still there but I'm sure it would have been much better with a runny yolk. Can't wait to make it again!

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