Recipe courtesy of Tia Mowry
Total:
45 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

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 
Quinoa Breakfast Bowl:
  • 1 cup red or white quinoa
  • 2 cups water or chicken broth 
  • 1/2 cup shredded carrots 
  • 2 cloves garlic, chopped 
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil 
  • 1 1/2 cups sliced shiitake mushrooms 
  • 4 large eggs, cooked sunny-side up or your favorite way, for serving
  • Hot sauce, for serving, optional 
  • Parmesan shavings, for garnish

Directions

Watch how to make this recipe.

For the crispy kale chips: Preheat the oven to 275 degrees F.

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.

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.

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.

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.

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