06 July 2013

power breakfast. quinoa, sauteed garlicky kale, & avocado.


I hope everyone is surviving the summer heat. Here in Maine, it is suffocating & I refuse to leave the air conditioning (& this is coming from someone who never uses air conditioning in hopes to not spoil herself!).

This is not technically a "recipe," but more of a combination of delicious flavors & textures that work as a delicious & healthy way to start the day. This serves two.


perfect quinoa.

1 cup of quinoa
a pinch of sea salt
1 3/2 cups of water or vegetable stock

  1. Heat a dry pot over medium high heat. Add the quinoa & toast for about 3 minutes (it will start to smell nutty). Add a pinch of sea salt & the water. Bring to a boil over high heat. Cover & reduce to a simmer. Simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork.
  2. Spoon a half cup of the cooked quinoa onto each plate. There will be leftovers for a salad or to serve next to grilled veggies.


garlicky baby kale.

1 clove of garlic, thinly sliced
a glug of extra virgin olive oil
2 big handfuls of baby kale
a pinch of sea salt & a cracked pepper

  1. In a medium sized pan or cast iron, heat the oil over medium heat. Add the garlic & cook for 1 minute, add the kale, & stir until the kale is wilted--about 3 minutes. Add a pinch of sea salt & cracked pepper. Divide the greens in half & place on top of the quinoa.


1 avocado, pitted & sliced

  1. Serve slices next to the quinoa & sauteed kale. Make sure to mash your avocado into your quinoa & garlic! Yum!
happy eatings & cheers!



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