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Green breakfast bowl
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1/2 cup quinoa
1 tbsp coconut oil
1 clove garlic, diced
1 tbsp almonds, roughly chopped
1 handful kale, leaves torn into bite-sized pieces
1 egg, soft boiled
1/2 ripe avocado, sliced
Wedge lemon, to serve (optional)
1. Cook the quinoa according to pack instructions.
2. Heat some coconut oil in a frying pan, add the garlic and almonds and cook until the almonds are a light golden colour. Add the cooked quinoa and kale, and sauté until just soft.
3. Place the mixture into a serving bowl and top with the egg and avocado, and serve with a wedge of lemon, if you like.