I came home from a workout last night just realllllly craving healthy protein. Mike and I ate pretty horribly when we were in Dallas this past weekend visiting my family (hello muffins, bbq, sheet cake, and everything else!), so I was feeling like we needed a little reset. But I was also kind of burnt out so I didn't want to spend a ton of time in the kitchen going crazy with preparing a meal.
Enter this easy Brinner (breakfast+dinner) bowl. It was filling and super flavorful and just what I needed. All together it took about 20 minutes, including prep and cook time, and weighed in at about 500 calories per serving. Makes 4 servings.
- Quinoa - 1 Cup uncooked
- Kale - 4 Cups chopped
- Lime - 1 small
- Cherry Tomatoes - 2 Cups
- 2 Chicken Sausages
- Garlic Paste - 1 tsp (or 1 clove, peeled and minced)
- 4 Eggs
- Extra Virgin Olive Oil
- Garlic Powder
Preheat your oven to high broil. Rinse the Quinoa thoroughly in a mesh strainer over the sink. Add the quinoa to a small pot with 2 cups of water and bring to a rapid boil. Once boiling, reduce heat and cover, allowing the quinoa to simmer for about 15 minutes, or until all the water has cooked off and the quinoa is light and fluffy.
While the quinoa is simmering, wash and dry the produce. Slice all the cherry tomatoes in half and place on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder and toss to coat. Broil for 5 minutes or until the tomatoes are slightly charred. Place them in a medium sized mixing bowl.
While the tomatoes are broiling, heat a tsp of olive oil in a large frying pan on medium high heat until hot. Add the garlic and stir for about 1-2 minutes or until fragrant. Add the kale, 1/4 cup of water, and salt and pepper to taste. Stir often for about 5 minutes or until the kale has wilted. While the kale cooks, remove the skin of the lime using a zester, avoiding the white pith. Quarter the lime. Remove the pan from heat and stir in the lime zest. Place the kale in the bowl with the tomatoes and stir to thoroughly combine. Wipe out the pan.
Using the same pan you used for the kale, heat over medium high heat until hot. Slice the chicken sausages length-wise and place them face down in the pan. Cook for about 4 minutes on each side or until heated throughout. Place half a sausage on each plate. Leave the fond in the pan.
Using the same pan you used for the sausage, heat over medium high heat until hot. Add the eggs, sprinkle with salt and pepper, and cook until the egg whites are opaque.
When the quinoa is fully cooked, remove from heat and drizzle with olive oil. Add the juice of 4 lime wedges and sprinkle with salt, pepper and garlic powder. Toss to combine. Equally divide the quinoa, kale and tomato salad, chicken sausages, and eggs between 4 plates or shallow bowls and serve hot!