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Quinoa Bowl with Kale


Healthy and quick. Add in any ingredients you have at home for a super easy supper. 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 savoury satisfaction to earthy kale.

Quinoa Bowl with Kale

Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 30g finely chopped pancetta
  • 1 bunch kale, thinly sliced
  • 1/2 cup halved cherry tomatoes
  • 1 teaspoon red wine vinegar
  • 1/8 teaspoon salt
  • 1 cup cooked quinoa
  • 1/3 cup sliced avocado
  • 1 teaspoon olive oil
  • 2 large eggs
  • A sprinkle of freshly ground black pepper
  • 1/2 teaspoon hot sauce (optional)


Heat a large nonstick skillet over medium heat. 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.

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.

And enjoy!


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