Protein-rich eggs and quinoa with added green veggies are the perfect energy booster for the hustle and bustle of a hectic week. Give sugary, boxed breakfast cereals a miss and opt for something incredibly dense in nutrients to keep you powered up, like this gluten-free breakfast board – delicious!
Serves: 3
DF, GF, V
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup quinoa
- 1 cup kale chopped
- 1 tbsp extra-virgin olive oil
- 3 eggs
- 1 avocado, peeled, stone removed & cut into wedges
- Juice ½ lemon
- Sea salt & freshly ground black pepper
- Serve with pesto, dairy-free if required (optional)
Method
- Bring 2 cups of water to boil in a wide saucepan, add quinoa and simmer covered for about 12 mins, or until quinoa is cooked.
- Steam kale over a saucepan of gently simmering water for 10 mins or until tender. Set aside.
- Meanwhile, add olive oil into a frying pan over medium heat and fry the eggs until done to your liking.
- To serve, place quinoa, kale, avocado and fried eggs on a board. Finish with a squeeze of lemon for extra zing.
- Season to taste.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
