Mediterranean Egg and Quinoa Power Bowl

How to make it

1. 1

   First, cook your quinoa. Combine the uncooked quinoa with 1/2 cup of water in a small saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork.

2. 2

   While the quinoa cooks, whisk the eggs in a medium bowl with a pinch of salt and pepper.

3. 3

   Heat a nonstick skillet over medium heat. If you like, add a tiny bit of olive oil or cooking spray. Pour in the whisked eggs and scramble them gently until they are just set but still a little moist.

4. 4

   Add the chopped kale and sun-dried tomatoes to the skillet with the eggs. Cook for another 2 to 3 minutes, stirring, until the kale has softened.

5. 5

   Stir in the cooked quinoa and crumbled feta cheese. Toss everything together until heated through. Serve immediately in bowls.