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    Cooking With Olmsteds

    Quinoa Breakfast Bowl with 6-Minute Egg

    S&T
    Vegetarian
    ​

    SERVES 1 (serving size:

    servings

    HANDS-ON 5 MIN

    active time

    TOTAL 15 MIN.

    total time
    Start Cooking

    Ingredients

    1 large egg, at room temperature

    1½ tsp. olive oil, divided ½ tsp. minced garlic 1 cup lacinato kale, roughly

    chopped

    ½ cup cooked quinoa

    ⅓ cup halved cherry tomatoes

    ¼ ripe avocado, peeled and sliced ¼ tsp. kosher salt

    ⅛ tsp. freshly ground black pepper

    Directions

    1. Bring 3 inches of water to a boil in a medium saucepan. Add egg; boil 6 minutes. Plunge egg into ice water; let stand 1 minute. Drain and peel.

    2. Heat 1 teaspoon oil in a small skillet over medium. Add garlic; cook 30 seconds. Add kale; cook, stirring often, until softened, 2 to 3 minutes.

    3. Combine quinoa, kale, tomatoes, and avocado in a bowl. Drizzle with remaining ½ teaspoon oil; season with salt and pepper. Place egg on top; slice egg in half.

    SERVES 1 (serving size:

    servings

    HANDS-ON 5 MIN

    active time

    TOTAL 15 MIN.

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    1 large egg, at room temperature

    1½ tsp. olive oil, divided ½ tsp. minced garlic 1 cup lacinato kale, roughly

    chopped

    ½ cup cooked quinoa

    ⅓ cup halved cherry tomatoes

    ¼ ripe avocado, peeled and sliced ¼ tsp. kosher salt

    ⅛ tsp. freshly ground black pepper

    Directions

    1

    1. Bring 3 inches of water to a boil in a medium saucepan. Add egg; boil 6 minutes. Plunge egg into ice water; let stand 1 minute. Drain and peel.

    2

    2. Heat 1 teaspoon oil in a small skillet over medium. Add garlic; cook 30 seconds. Add kale; cook, stirring often, until softened, 2 to 3 minutes.

    3

    3. Combine quinoa, kale, tomatoes, and avocado in a bowl. Drizzle with remaining ½ teaspoon oil; season with salt and pepper. Place egg on top; slice egg in half.