Yesterday I posted about my health goals for the summer, so I thought I’d share the recipe I used for dinner last night & a few updates! I’m trying to focus on minimizing packaged, processed foods and eating lots of fresh, organic fruits & veggies. I’m also in some pretty intense training classes, so I still need to get plenty of protein. Last night, I made quinoa bowls with sautéed kale, roasted cauliflower, and poached eggs. It was super easy and most of it can be prepared ahead of time!
How you make it:
Preheat your oven to 425. While it’s warming up, rinse your quinoa and prepare according to package instructions. Once you’ve got the quinoa cooking on its own, cut your cauliflower into florets and toss with a couple tablespoons of olive oil. Season with salt and pepper and spread on a cookie sheet, then bake for about 30 minutes, turning halfway through.
While the quinoa is cooking and cauliflower is roasting, set a pot of water on to boil for the eggs. Rinse your kale and massage with olive oil (I know that sounds weird, but it helps to eliminate the bitter aftertaste kale can sometimes get). Toss with a bit of salt and pepper and sauté over medium heat for just a couple minutes, or until it takes on a bright green tint and begins to wilt. Take the kale off the heat and set aside.
By now, your quinoa should be done- take it off the heat and fluff with a fork, then set aside. Crack one egg into a ceramic ramekin and swiftly (but carefully) submerge it in gently boiling water. Use a wooden spoon to bring the white over the top of the egg so it forms a sort of pillow around the yolk. Cook for about 2 minutes if you want a runny yolk or wait a bit longer if you prefer your eggs well done. Spoon your quinoa into a bowl, then top with kale, roasted cauliflower, and your eggs. Season according to taste and enjoy!
Kate “Can’t move any part of my body but it’s cool”