By Robyn Burton
Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
Add sautéed kale to the skillet and cook for 1-2 minutes until heated through, stirring occasionally.
Halve the cherry tomatoes and add them to the skillet with the kale. Sauté for another 2-3 minutes until the tomatoes are heated and slightly soft.
Season the kale and tomatoes with salt and black pepper to taste. Stir to combine evenly.
Remove the skillet from heat and set the kale and tomato mixture aside.
In a bowl, layer the cooked quinoa as the base.
Top the quinoa with the sautéed kale and tomato mixture.
Slice the avocado half and arrange the slices over the kale and tomatoes.
Sprinkle feta cheese crumbles over the bowl if using.
Serve immediately warm.
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By Robyn Burton
This Breakfast Healthy Vegetarian recipe is ready in 15 minutes and features Cooked quinoa, Sautéed kale, Cherry tomatoes and other delicious ingredients. Contains 350 calories total.
Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
Add sautéed kale to the skillet and cook for 1-2 minutes until heated through, stirring occasionally.
Halve the cherry tomatoes and add them to the skillet with the kale. Sauté for another 2-3 minutes until the tomatoes are heated and slightly soft.
Season the kale and tomatoes with salt and black pepper to taste. Stir to combine evenly.
Remove the skillet from heat and set the kale and tomato mixture aside.
In a bowl, layer the cooked quinoa as the base.
Top the quinoa with the sautéed kale and tomato mixture.
Slice the avocado half and arrange the slices over the kale and tomatoes.
Sprinkle feta cheese crumbles over the bowl if using.
Serve immediately warm.
Calories per Serving: 350
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