Ingredients
4 ServingsProduce
-
Kale 1 bunch
-
Yellow Onion 1/2
-
Lemon 1/2
-
Garlic Clove 1
-
Fresh Thyme 2 sprigs
Canned/Bottled Goods
-
Vegetable Stock 120 ml
Dairy & Eggs
-
Whole Eggs 8
Spices
-
Salt 2 tsp
Dry Goods
-
Dried Apricot 60 g
-
Dry Roasted Unsalted Almonds 35 g
-
Red Quinoa 110 g
Pantry
-
Black Pepper 5/8 tsp
-
Olive Oil 2 Tbsp
-
Water 310 ml
Preparation
-
Soft Boil Eggs
Bring eggs and water to a boil over high heat. Reduce heat; simmer for 4 minutes.
- 950 ml , to heat Water
- 8 Whole Eggs
-
Ice & Peel Eggs
Add ice and water to small bowl. Remove eggs from heat; add to prepared ice bath. Cool for 90 seconds. Carefully, peel eggs; cut in half. Season.
- 8 Whole Eggs
- 430 g Ice
- 470 ml , cold Water
- 1 tsp Salt
- 1/2 tsp Black Pepper
-
Flavour & Boil Quinoa
Combine all ingredients in large pot & bring to a boil.
- 1 , smashed Garlic Clove
- 2 sprigs Fresh Thyme
- 1/2 tsp Salt
- 110 g Red Quinoa
- 310 ml Water
-
Cover & Simmer Quinoa
Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.
- 110 g Red Quinoa
-
Chop Veggies
Prepare ingredients.
- 1 bunch , de-stemmed, chopped Kale
- 1/2 , sliced Yellow Onion
- 60 g Dried Apricot
- 35 g Dry Roasted Unsalted Almonds
-
Cook Kale
Set pan to high heat for 2 minutes. Add oil. Cook onions for 3 minutes. Add kale & apricots. Cook for 1 minute. Add stock, cover & cook for 1 minute.
- 1 bunch , chopped Kale
- 60 g Dried Apricot
- 2 Tbsp Olive Oil
- 1/2 , sliced Yellow Onion
- 120 ml , or chicken stock Vegetable Stock
-
Season Kale
Add ingredients to pan with kale. Stir to combine.
- 35 g Dry Roasted Unsalted Almonds
- 1/2 , juiced Lemon
- 1/2 tsp Salt
- 1 pinch Black Pepper
-
Combine Eggs and Kale
Serve over Quinoa. Enjoy!
![](https://www.innit.com/meal-service/en-GB/images/Meal-Meal-GrainBowl%3A%20Soft_Boiled-Chicken_Eggs%2BOlive_Oil~Sauteed-Kale-Chopped%2BApricots-Sliced%2BAlmonds-Chopped%2BOlive_Oil~Boiled-Red_Quinoa_960x960.png)
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 430 kcal | |
Total Fat | 22 g | 28% |
Total Saturated Fat | 4.5 g | 24% |
Unsaturated Fat | 17 g | |
Cholesterol | 375 mg | 124% |
Sodium | 1370 mg | 60% |
Total Carbohydrate | 36 g | 13% |
Fiber Total Dietary | 6 g | 20% |
Sugars Total | 11 g | |
Protein | 21 g | 42% |
Vitamin C | 38 mg | 40% |
Calcium Ca | 154 mg | 10% |
By Innit Culinary Team