Kale Quinoa Bowl with Apricots, Almonds & Soft Boiled Eggs - Innit

Ingredients

4 Servings

Produce

  • Yellow Onion 1/2

  • Kale 1 bunch

  • Lemon 1/2

  • Fresh Thyme 2 sprigs

  • Garlic Clove 1 clove

Canned/Bottled Goods

  • Vegetable Stock 120 mL

Dairy & Eggs

  • Whole Eggs 8

Spices

  • Salt 2 tsp

  • Black Pepper 5/8 tsp

Dry Goods

  • Dry Roasted Unsalted Almonds 35 g

  • Dried Apricot 60 g

  • Red Quinoa 110 g

Pantry

  • Water 310 mL

  • Olive Oil 2 Tbsp

Preparation

  1. 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
  2. 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
  3. Flavour & Boil Quinoa

    Combine all ingredients in large pot & bring to a boil.

    • 1 clove, smashed Garlic Clove
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Salt
    • 110 g Red Quinoa
    • 310 mL Water
  4. Cover & Simmer Quinoa

    Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

    • 110 g Red Quinoa
  5. 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
  6. 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
  7. 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
  8. Combine Eggs and Kale

    Serve over Quinoa. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 430 kcal  
Total Fat 22.0 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  
Good Source: Protein 21 g 42%
Good Source: Vitamin C 38 mg 40%
Calcium Ca 154 mg 10%
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By Innit Culinary Team