Quinoa Breakfast Bowl With Crispy Kale Chips Recipe

Name: Quinoa Breakfast Bowl With Crispy Kale Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Crispy Kale Chips; 2 tablespoons olive oil; 1 head kale, rinsed, dried, stems discarded and leaves cut into pieces; 1 head kale, rinsed, dried, stems discarded and leaves cut into pieces; sea salt; For the Quinoa Breakfast Bowl; 1 cup quinoa; 2 cups water or 2 cups chicken broth; 1/2 cup shredded carrot; 2 garlic cloves, chopped; kosher salt & freshly ground black pepper; 2 tablespoons olive oil; 1 1/2 cups sliced shiitake mushrooms; 4 large eggs, cooked; hot sauce, for serving (optional); parmesan cheese, shavings for garnish

Servings: persons

For the Crispy Kale Chips
2 tablespoons olive oil
1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
sea salt
For the Quinoa Breakfast Bowl
1 cup quinoa
2 cups water or 2 cups chicken broth
1/2 cup shredded carrot
2 garlic cloves, chopped
kosher salt & freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups sliced shiitake mushrooms
4 large eggs, cooked
hot sauce, for serving (optional)
parmesan cheese, shavings for garnish

1
For the crispy kale chips: Preheat the oven to 275 degrees F.
2
Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes.
3
For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes.
4
Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside.
5
To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the Crispy Kale Chips, 2 tablespoons olive oil, 1 head kale, rinsed, dried, stems discarded and leaves cut into pieces, 1 head kale, rinsed, dried, stems discarded and leaves cut into pieces, and more.

Yes, Quinoa Breakfast Bowl With Crispy Kale Chips falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa Breakfast Bowl With Crispy Kale Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions