- Heat olive oil over medium heat in a medium pan. Add kale and garlic. Cover and sauté for 5 minutes. Turn off heat and stir in cooked quinoa and soy sauce.
- Divide kale and quinoa mixture between two bowls. Top each with a poached egg, sprouts, pepitas and smoked salmon. Enjoy right away.
Poached Egg Kale and Quinoa Breakfast Bowls
Yield
Serves 2
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
kikkoman products used:
ingredients
1 tablespoon olive oil
4 cups kale, chopped
½ teaspoon garlic, minced
1 cup quinoa, cooked
1 tablespoon Kikkoman® Less Sodium Soy Sauce
2 eggs, poached
2 cups sprouts
2 tablespoons pepitas
4 ounces smoked salmon
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
