Savory Spicy Rooster Quinoa Bowl
- 1/2 Avocado, ripe
- 1 Garlic clove
- 5 Grape tomatoes
- 1 Cup Chopped Kale
- 2 Eggs, large
- 1 Cup Quinoa
- 1 Teaspoon SPICY ROOSTER ORGANIC EVERYTHING BLEND
- 1 Tablespoons Olive oil
- 2 Tablespoon Greek yogurt, plain
Cooking the quinoa is much like rice. Use a 2-1 ratio Water to Quinoa. For this recipe bring 2 cups of water and 1 C of quinoa to a boil. Return water to boil turn and let simmer on low for approx. 12 minutes. Turn off and let fluff.
Cooking soft Boiled egg: Add eggs (in shell) to boiling water and cook for 5-7 minutes. (5 minutes runny egg yolk, 7 minutes for lightly set yolk).
Kale: Saute in hot pan with oil, rough chopped garlic clove, and grape tomatoes for approx. one minute.
Assemble bowl: Place Quinoa in the bottom, top with sautéed Kale and tomatoes, sliced avocado, and soft boiled egg (if you prefer substitute fried egg for soft boiled eggs), place a dollop or two of plain Greek Yogurt. Finish by sprinkling your Spicy Rooster Everything Blend on top of it all and ENJOY!