1. Soft Boil Eggs

   Bring eggs and water to a boil over high heat. Reduce heat; simmer for 4 minutes.

   • 4 cups , to heat Water
   • 8 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 Eggs
   • 2 cups Ice
   • 2 cups , cold Water
   • 1 tsp Kosher Salt
   • 1/2 tsp Black Pepper
3. Flavor & Boil Quinoa

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

   • 1 , smashed Garlic Clove
   • 2 sprigs Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 2/3 cup Red Quinoa
   • 1 1/3 cups Water
4. Cover & Simmer Quinoa

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

   • 2/3 cup Red Quinoa
5. Chop Veggies

   Prepare ingredients.

   • 1 bunch , destemmed, chopped Kale
   • 1/2 , sliced Yellow Onion
   • 1/2 cup Dried Apricot
   • 1/4 cup 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
   • 1/2 cup Dried Apricot
   • 2 Tbsp Olive Oil
   • 1/2 , sliced Yellow Onion
   • 1/2 cup , or chicken stock Vegetable Stock
7. Season Kale

   Add ingredients to kale. Stir to combine.

   • 1/4 cup Dry Roasted Unsalted Almonds
   • 1/2 , juiced Lemon
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
8. Combine Eggs and Kale

   Serve over Quinoa. Enjoy!

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	Amount per serving	Daily value percentage
Calories	480 kcal
Total Fat	22 g	28%
Total Saturated Fat	5 g	24%
Unsaturated Fat	17 g
Cholesterol	375 mg	124%
Sodium	1400 mg	60%
Total Carbohydrate	46 g	17%
Fiber Total Dietary	9 g	33%
Sugars Total	14 g
Good Source: Protein	25 g	51%
Excellent Source: Vitamin C	159 mg	180%
Calcium Ca	306 mg	25%

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	Amount per serving	Daily value percentage
Iron Fe	6 mg	35%
Vitamin D	2 µg	10%
Potassium K	1250 mg	25%
Vitamin E	7.5 mg	50%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	0.9 mg	70%
Niacin	3 mg	20%
Pantothenic Acid	2 mg	40%
Vitamin B-6	0.7 mg	45%
Folate (B9)	291 µg	70%
Good Source: Vitamin B12	0.9 µg	35%

By Innit Culinary Team