Coco Catalina Borsche
Breakfast Bowl11 min
A healthy, green breakfast bowl that is light enough to be eaten every morning, and still power you up until lunch. There are many different ways you can make this, as long as your greens are fresh and your ingredient list simple – enjoy Coco’s recipe below and then try your own!
Kale or greens
Fresh herbs – parsley
Quinoa or rice or a grain of your choosing
Eggs – 2 per person
Salt pepper and olive oil to taste
First, make the Quinoa: 1 cup quinoa to 2 cups water. Wash the quinoa before cooking to remove any bitterness, add to pot of water, bring to a boil, and simmer for 10 minutes, when it is cooked add a sprinkle of salt and drain any excess water.
To prepare the kale, remove the thick stem by sliding the leaves off the stalk, and then break the leaves off into smaller bite size pieces. Give it a quick steam on low heat for 5 – 10 minutes. When the kale is finished, add your fresh herbs and steam for an additional 30 seconds.
When there are 5 minutes left to cook the quinoa, add 2 eggs per person to their own pot of boiling water. For a medium cooked egg, boil for 5-6 minutes, for hard boiled, leave in for 7 minutes.
Either way – time carefully and when finished, remove and bathe in cold water so they are easier to peel.
Get your bowls ready to serve.
Dish some quinoa in the bottom of your bowl, add the greens, half an avocado (or a whole one if you like!), and an egg or two on top
Squeeze some lemon to taste, drizzle with olive oil, salt and pepper.