Quinoa, Kale and Canellini Breakfast Bowl

For the past 25 years, I have lived in cities, twice in San Francisco and twice in New York. There are some wonderful things about living in both of those cities, but one of the downfalls is that living quarters are tight and it’s very hard to invite friends to stay for the weekend. This past June, my husband and I bought a farm house in the North Fork of Long Island. I can’t even begin to describe how happy we are that we finally have a real home, and, at long last, have the space that can accommodate friends staying for the weekend. This past weekend we hosted a couple from Philadelphia and I was so excited to wake up and prepare breakfast for everyone. It turns out that they were on the Whole30 diet so I wanted to make something that would give us all energy for the day and also make everyone satisfied and warm. This was a big hit and we had leftovers to snack on throughout the day.

Serves 4

Prep Time: 10 minutes

Total Time: 25 minutes

Ingredients:

1/2 cup red quinoa

1 cup water

2 tablespoons olive oil

1/2 pound fresh chicken sausage, removed from casing

1 1/2 cup cooked cannellini beans

3 cups kale, chopped

4 large eggs, fried, poached or soft boiled

Kosher Salt

Ground black pepper

Pinch chili flakes (optional)

Directions:

Place quinoa and water in a small saucepan. Bring to a simmer over medium high heat, cover and reduce heat to low. Cook at a low simmer for 15 minutes until quinoa is tender. Season with salt and pepper and fluff to combine with a fork.

Heat olive oil in a large saute pan over medium high heat. Saute sausage until golden and cooked through, using a wooden spoon to break into pieces, about 3-5 minutes. Stir in the cooked quinoa, cannellini beans, kale, salt and pepper and stir to combine. Cook over medium heat until kale is just wilted and ingredients are warmed through. Season to taste with salt and pepper.

Spoon into bowls, top with an egg and a pinch chili flakes.