Add an egg to this delicious Kale, Quinoa and Cherry Tomato dish for your Meatless Monday dinner.
1 tbsp coconut oil
2 cloves minced garlic
1 small container of cherry tomatoes
1 bunch of kale
1-2 eggs (or as many as you desire)
quinoa (according to package)
sea salt and fresh pepper to taste
Rinse and cook quinoa (I like the tri-color). In a large skillet heat the coconut oil over medium heat and add the minced garlic, then add in cherry tomatoes. Gently squeeze the juice from each tomato into the skillet. Cook until tomatoes are softened. Massage kale leaves with lemon juice and sea salt and add to the tomatoes, then sautée until kale is wilted. At the same time as this is cooking, poach eggs (make as many as you need for your family). Once quinoa is finished plate and top with kale, tomatoes and freshly shaved Parmesan cheese.