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A halved soft-boiled egg with a runny yolk sits on a bed of mixed greens, surrounded by quinoa, hummus, an olive, artichoke hearts, pickled onions, and a creamy dressing.

Kale & Quinoa Grain Bowl

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Clean, vibrant, and quietly impressive. This kale and quinoa grain bowl brings together charred avocado, a soft-boiled egg, and lemon garlic tahini over a base of tender baby kale and fluffy quinoa.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Bowl, Dinner, Salad
Cuisine: Californian
Calories: 397
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 bunch Baby Kale lightly massaged with olive oil
  • ½ cup Red Quinoa rinsed and cooked
  • 1 tablespoon Pickled Ginger see previous recipe
  • 2 tablespoon Lemon Garlic Tahini Sauce see previous recipe
  • 1 Egg soft-boiled (6.5 minutes)
  • 1 Avocado halved, pitted, and charred
  • 2 tablespoon Harissa Olive Hummus see previous recipe

Equipment

  • Medium saucepan
  • Tongs
  • Grill pan
  • Mixing bowl

Method
 

Cook the Quinoa
  1. In a medium saucepan, combine ½ cup quinoa with 1 cup water.
  2. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed.
  3. Fluff with a fork and set aside.
Soft-Boil the Egg
  1. Bring a small pot of water to a gentle boil.
  2. Carefully add the egg and cook for 6.5 minutes.
  3. Transfer to an ice bath and let cool for 5 minutes before peeling.
Char the Avocado
  1. Preheat a grill pan or cast iron skillet over medium-high heat.
  2. Lightly oil the cut sides of the avocado halves and place them cut-side down in the hot pan.
  3. Char until grill marks form, about 2-3 minutes. Remove and set aside.
Assemble the Bowl
  1. Arrange the baby kale as a base in a shallow bowl.
  2. Spoon the quinoa over the kale.
  3. Nestle the charred avocado half and soft-boiled egg into the bowl.
  4. Add pickled ginger and dollops of harissa olive hummus.
  5. Drizzle with lemon garlic tahini sauce and sprinkle with flaky salt.
  6. Serve immediately.

Nutrition

Calories: 397kcalCarbohydrates: 20gProtein: 10gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.02gCholesterol: 164mgSodium: 79mgPotassium: 1098mgFiber: 14gSugar: 2gVitamin A: 531IUVitamin C: 21mgCalcium: 51mgIron: 2mg

Notes

Storage: This bowl is meant to be eaten right after it's assembled, the charred avocado and soft-boiled egg don't hold well once plated. You can cook the quinoa and soft-boil the egg up to 2 days ahead and refrigerate them separately, then char the avocado and build the bowl just before serving.

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