Quinoa bowl, (sub steel-cut oats, bulgur, or leftover brown rice) Add turkey bacon, kale, and cherry tomatoes topped with a fried egg over easy. The yolk serves as a dressing to coat nutrient-dense quinoa.


1 ounce finely chopped turkey bacon

1 bunch kale, thinly sliced (about 5 oz.)

½ cup halved cherry tomatoes

1 teaspoon red wine vinegar

.13 teaspoon kosher salt

1 cup cooked quinoa

⅓ cup sliced avocado

1 teaspoon olive oil

2 large eggs

.13 teaspoon freshly ground black pepper

½ teaspoon hot sauce (optional)


  1. Heat a large nonstick skillet over medium. Add turkey bacon 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.
  1. 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.

Makes 2 Servings

Adapted from myrecipes

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