Egg-Topped Quinoa Bowl with Kale

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Egg-Topped Quinoa Bowl with KaleRecipe

Photo: Iain Bagwell; Styling: Catherine Crowell Steele 

Here, the yolk of the fried egg serves as a dressing (without you having to do anything extra) to coat nutrient-dense quinoa. Pancetta adds a snap of savory satisfaction to earthy kale, while all-season cherry tomatoes, meaning you can make it whenever, lend a fresh pop of bright flavor. Sub steel-cut oats, bulgur, or leftover brown rice for quinoa. The hot sauce gives this simple dish a kick in the pants.


Serves 2 (serving size: 1 bowl)


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1 ounce finely chopped pancetta
1 bunch lacinato kale, thinly sliced (about 5 oz.)
1/2 cup halved cherry tomatoes
1 teaspoon red wine vinegar
1/8 teaspoon kosher salt
1 cup cooked quinoa
1/3 cup sliced avocado
1 teaspoon olive oil
2 large eggs
1/8 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce (optional)


Active : 12 Minutes
Total : 12 Minutes

1. Heat a large nonstick skillet over medium. Add pancetta to pan; cook 3 minutes or until browned, stirring occasionally. Add kale; cook 2 minutes or until kale wilts. Stir in tomatoes, vinegar, and salt; remove from heat.

2. Divide quinoa evenly between 2 bowls; top evenly with kale mixture. Arrange avocado slices next to kale mixture. Wipe pan dry with a paper towel; return to medium heat. Add oil to pan; swirl to coat. Crack eggs, 1 at a time, into pan; cook 2 minutes. Cover and cook 1 minute or until whites are set. Top each bowl with 1 egg. Sprinkle evenly with pepper and hot sauce, if desired.

Created date

July 2016

Nutritional Information

Calories 340
Fat 17.5 g
Satfat 4.8 g
Monofat 5.9 g
Polyfat 1.9 g
Protein 16 g
Carbohydrate 31 g
Fiber 6 g
Cholesterol 196 mg
Iron 4 mg
Sodium 491 mg
Calcium 147 mg
Sugars 2 g
Est. Added Sugars 0 g