Best 3 Quinoa Breakfast Bowl With Crispy Kale Chips Recipes

Kick off your day with a nutritious powerhouse - our Quinoa Breakfast Bowl with Crispy Kale Chips. We've combined the goodness of quinoa, almond milk, and chia seeds to create a protein-packed, fiber-rich base that will keep you feeling energized and satisfied all morning long. Topped with a medley of vibrant seasonal fruits, nuts, and seeds, this bowl is a symphony of flavors and textures that will tantalize your taste buds. And let's not forget the crispy kale chips, a delightful addition that adds a touch of savory crunch and an extra boost of essential nutrients. This recipe is a true testament to the culinary magic that can happen when wholesome ingredients come together in perfect harmony. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave you feeling revitalized and ready to seize the day.

In addition to the Quinoa Breakfast Bowl, the article also features two other delectable recipes that are sure to please your palate. The first is a refreshing and vibrant Tropical Green Smoothie, a tropical paradise packed into a glass. With its blend of spinach, pineapple, banana, and coconut milk, this smoothie is a delightful way to kickstart your day or refuel after a workout. And for those with a sweet tooth, the Chocolate Chia Seed Pudding is an absolute must-try. This decadent yet guilt-free dessert combines chia seeds, almond milk, and cocoa powder to create a rich and creamy pudding that is sure to satisfy your cravings.

Let's cook with our recipes!

QUINOA BREAKFAST BOWL WITH CRISPY KALE CHIPS

Quinoa Breakfast Bowl With Crispy Kale Chips image

Make and share this Quinoa Breakfast Bowl With Crispy Kale Chips recipe from Food.com.

Provided by Tia Mowry

Categories Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
sea salt
1 cup quinoa
2 cups water or 2 cups chicken broth
1/2 cup shredded carrot
2 garlic cloves, chopped
kosher salt & freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups sliced shiitake mushrooms
4 large eggs, cooked
hot sauce, for serving (optional)
parmesan cheese, shavings for garnish

Steps:

For the crispy kale chips: Preheat the oven to 275 degrees F.
Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes.
For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes.
Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside.
To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.

Nutrition Facts : Calories 356, Fat 20.9, SaturatedFat 3.7, Cholesterol 186, Sodium 88.2, Carbohydrate 29.7, Fiber 3.5, Sugar 1, Protein 12.5

QUINOA BREAKFAST BOWL

Quinoa Breakfast Bowl image

Quinoa has been around for a while, but I'm just now jumping on the quinoa breakfast bowl bandwagon. I've made it several times as a savory side or salad, but never as a warm breakfast cereal. I finally gave it a try last weekend and loved it! -Erica Schmidt, Kansas City, Kansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 3

Ingredients

2 cups 2% or coconut milk
1 cup quinoa, rinsed
Optional: Ground cinnamon, vanilla Greek yogurt, sugar substitute blend, honey, brown sugar, raisins, fresh blueberries, chopped apple, chia seeds and fresh mint leaves

Steps:

In a large saucepan, bring milk to a boil over medium heat, stirring occasionally. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. If desired, stir in any combination of optional ingredients.

Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 59mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CRISPY EVERYTHING KALE CHIPS

Crispy Everything Kale Chips image

Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich..... One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer. So don't just garnish with it! It does your body GREAT!

Provided by Rita1652

Categories Greens

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

8 cups kale (stems removed, chopped, washed and spin till almost dry)
2 tablespoons walnut oil or 2 tablespoons olive oil
3 -4 garlic cloves, very thinly sliced
1/4 teaspoon sea salt, adding more if not using cheese
1 tablespoon grated parmesan cheese (optional)
1/2 teaspoon sesame seeds (optional)
1/2 teaspoon poppy seed (optional)
1/4 teaspoon celery seed (optional)
1/2 teaspoon chives, chopped (optional)
1/8 teaspoon onion powder (optional)
1/2 teaspoon thyme (or herbs of choice)

Steps:

Preheat oven to 375 and place rack on lower level in oven.
Mix the optional dry ingredients together. Mix and match to your likings or use all of them.
Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly.
Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through. If not crispy cook 5 more minutes till edges are lightly browned.

Tips:

Prep the Quinoa Ahead: Cooking quinoa ahead of time saves time in the morning. Cook a batch on the weekend and store it in the refrigerator for up to 5 days.
Use a Variety of Toppings: Don't limit yourself to the toppings suggested in the recipe. Get creative and use what you have on hand. Some other great options include berries, nuts, seeds, and yogurt.
Make it a Complete Meal: Add a protein source to make this breakfast bowl a complete meal. Some good options include eggs, tofu, or tempeh.
Enjoy it Warm or Cold: This breakfast bowl can be enjoyed warm or cold. If you're short on time, you can make it ahead of time and store it in the refrigerator overnight. Then, reheat it in the microwave or oven before serving.

Conclusion:

This quinoa breakfast bowl is a delicious and healthy way to start your day. It's packed with nutrients and can be customized to your liking. With a little planning, you can have a delicious and satisfying breakfast on the table in no time. So next time you're looking for a quick and easy breakfast, give this quinoa breakfast bowl a try.