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Egg-Topped Quinoa Bowl with Kale

Photo: Iain Bagwell; Styling: Catherine Crowell Steele 

Active time 12 mins
Total time 12 mins

Serves 2 (serving size: 1 bowl)

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.  


  • 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)

Nutrition 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

How to Make It

  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.

    Slicing and Chopping Tomatoes
  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.