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 cups)
, 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 tsp)
,
Ground Turmeric (1/2 tsp)
,
Garlic Powder (1/4 tsp)
,
Ground Black Pepper (1/4 tsp)
, and
Cayenne Pepper (1/8 tsp)
, 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
Carrots (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
Eggs (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 oz)
and
Pumpkin Seeds (2 Tbsp)
then top with soft boiled egg and sprinkle with salt and pepper if desired.
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