SERVING SIZE: 2

1 1/4 cup cooked quinoa

1 cup mushrooms, diced

2 large eggs

1 avocado

1/4 green onion, diced

2 cups packed kale, stemmed and finely chopped

Seasonings: garlic powder, salt, pepper

The recipe:

Make your quinoa according to package.

Boil your eggs. For soft-medium boiled eggs: Cook for 6-7 minutes once the water is boiling. For hard-boiled eggs: Cook for 9-10 minutes.

Prep your sauteed veggies. Stem and finely chop the kale, and dice the mushrooms and green onion.

Heat a skillet over medium-high heat with a small amount of avocado or olive oil. Sauté the mushrooms with garlic powder, salt, and pepper until tender. In the same skillet, sauté the kale with garlic powder, salt, and pepper until wilted. Set aside.

Once your quinoa is done, it’s time to assemble your bowl!

Start with quinoa as the base. Layer the sautéed kale and mushrooms on top. Slice the boiled egg and add it to the bowl.

Top with sliced avocado and garnish with green onions.

Add additional salt and pepper if desired.

Such a nutrient dense meal! Enjoy! xx