Kale and Quinoa with Savory Granola
Prep time
Cook time
Total time
If you’ve been looking to start the day off with a super healthy meal or need fuel for the day ahead, my Kale and Quinoa Breakfast Bowl is for you! Get those greens in first thing in the morning with this easy to make breakfast bowl!
Recipe type: Breakfast, Entrée
Cuisine: gluten free, vegan, nut free
Serves: 4 bowls
  • 1 cup dry quinoa
  • 2 Tbsp. coconut oil
  • 1 cup sliced brown mushrooms
  • 3 garlic cloves, minced
  • 1 tsp red pepper flakes (more or less depending on spice preferences)
  • pinch each salt + pepper
  • 3 cups kale, tough stems removed and chopped
  • 3 green onions, sliced
  • ½ cup cherry tomatoes
  • savory thyme granola (optional, for topping)
  1. Cook quinoa according to package directions. Set aside
  2. In a medium-sized pan, heat coconut oil over medium heat. Add the sliced mushroom and garlic. Sprinkle with red pepper flakes, salt and pepper. Sauté for 10 minutes, or until mushrooms are soft and fragrant.
  3. Add in the kale and sauté for another 3-5 minutes, or until kale is dark and wilted. Sprinkle with green onions.
  4. For serving, add a scoop of cooked quinoa to bowls. Top with sautéed kale and mushrooms. Top with cherry tomatoes and savory granola if desired.
  5. Leftovers will keep refrigerated in airtight container for up to 3 days, though best enjoyed fresh.
Nutrition information is a rough estimate of ¼ of the entire recipe without optional topping.
Nutrition Information
Serving size: 1 bowl of 4 Calories: 257 Fat: 9.6g Saturated fat: 6.2g Carbohydrates: 36mg Sugar: 1.2g Sodium: 29mg Fiber: 4.6g Protein: 8.6g Cholesterol: 0mg
Recipe by The Local Sprout at https://www.thelocalsprout.com/kale-and-quinoa-breakfast-bowl/