Quinoa Kale Avocado Egg Bowl

quinoa kale avocado egg bowl.jpg

Serves 1

This is one of my go-to dinner (or lunch) recipes for a Monday meal after an indulgent weekend or on a night when there’s “nothing” in the house to eat.  Quick, satisfying, loaded with anti-inflammatory foods and super easy to make!


  • 1/4 cup quinoa rinsed
  • 1/2 cup vegetable broth
  • 1 tsp coconut oil, ghee, olive oil or combination of all three
  • 1 cup chopped kale
  • 1 pasture raised egg
  • ½  avocado sliced
  • Sea salt and pepper to taste


  • Rinse and drain the quinoa.  Add rinsed quinoa, 1/4 tsp. salt, and vegetable broth to a small saucepan and bring to boil over high heat.  Turn heat down to low, cover and simmer for approximately 15-20 minutes, until liquid is dissolved.  
  • Fill saucepan about 2/3 full with water and bring to a boil.
  • Turn heat down and let water relax into a brisk simmer.  You should see bubbles but the water shouldn’t be rolling.
  • Crack the egg into a small cup.  Ease the egg into the water and cook for about 4 minutes.  This will give you a firm white and a runny yolk.  Cook a little longer if you like yolk firmer.
  • Use a slotted spoon to remove the egg from the water.  
  • In a sauté pan, melt 1 tsp. oil or ghee on medium-high heat.  Add kale and season with salt and pepper. Sauté for a few minutes until wilted. 


  • Assemble the bowl beginning with quinoa on the bottom.  Top with kale, avocado and egg.  Season with salt and pepper.  Drizzle with olive oil (optional) and enjoy!