Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Rinse and cook Red Quinoa (1/2 cup) according to directions on package.
Step 3
Wash Tuscan Kale (3 cup), then spread into single layer on baking sheet.
Step 4
Lightly spray the kale with coconut oil cooking spray, then sprinkle with the Smoked Paprika (1 teaspoon), Ground Turmeric (1/2 teaspoon), Garlic Powder (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Cayenne Pepper (1/8 teaspoon), toss to coat.
Step 5
Bake 10 minutes, remove from oven and toss to flip.
Step 6
Now that the kale has begun to crisp, move it to one side of the pan and add the Carrot (3) to the other side.
Step 7
Spray carrots lightly with coconut oil cooking spray and sprinkle lightly with smoked paprika and black pepper (about 1/2 tsp each), toss to coat.
Step 8
Put kale and carrots back in oven and bake additional 5 minutes.
Step 9
While veggies and quinoa cook, boil the Egg (2) on stove top according to your liking.
Step 10
In two bowls, add cooked quinoa, baked kale chips, Canned Chickpeas (1/2 cup), shaved carrots, Avocado (1/2), Goat Cheese (1 ounce) and Pumpkin Seeds (2 tablespoon) then top with soft boiled egg and sprinkle with salt and pepper if desired.
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