Savory Kale and Quinoa (with egg)


2 tablespoons coconut oil
1 garlic clove, finely chopped
2 large leaves of kale (stems discarded), finely chopped
1 cup of quinoa
1 Fried or Poached Egg
1 scallion, white and light green parts only, very finely sliced
2 cups water
Salt and pepper


Rinse the quinoa thoroughly and place it in a pot set over high heat with the water and a pinch of salt. Bring the quinoa to a boil, lower the heat, cover the pot, and cook until all the liquid is absorbed, about 12 to 15 minutes. Remove from heat.

Heat the oil and garlic over medium heat in a small skillet until the garlic begins to soften, about 1 minute. Add the shredded kale and cook, stirring now and then, until the kale is wilted, 2 to 3 minutes. Add the quinoa and cook, stirring until warmed through, another 2 minutes. Season the mixture to taste with salt and pepper. Place the mixture in a shallow bowl or on a plate, top with the egg, and sprinkle with the scallions. Add a final grind of black pepper if you like.