Ingredients

• 2 tablespoons olive oil
• 1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
• Sea salt
• 1 cup red or white quinoa
• 2 cups water or chicken broth
• 1/2 cup shredded carrots
• 2 cloves garlic, chopped
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 1/2 cups sliced shiitake mushrooms
• 4 large eggs, cooked sunny-side up or your favorite way, for serving
• Hot sauce, for serving, optional
• Parmesan shavings, for garnish

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Instructions

1. For the crispy kale chips: Preheat the oven to 275 degrees F.
2. Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes.
3. For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes.
4. Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside.
5. To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.