Scrambled Eggs with Gingered Kale & Crispy Quinoa

Scrambled Eggs with Gingered Kale & Crispy Quinoa

adapted from Food Network Magazine

Kale and quinoa are superfoods rich in compounds considered to be beneficial to one's health. Quinoa is a gluten-free grain that has more protein than any other grain or rice. It’s considered a complete protein (usually only found in animal products). Amino acids help with muscle repair after exercise, while folate, magnesium, and phosphorus in support energy levels.
Kale is loaded with vitamin C, vitamin A, calcium, iron, and potassium. It is also a solid source of protein and fiber; very low in calories and packed with flavonoids, phytochemicals with antioxidant properties.

Makes 2 servings                                                                   1 WW pp / serving

Cooking spray

1/2 tsp. grated fresh ginger

1/2 cup cooked quinoa, cooled

2 cups chopped kale, thick stems removed

Kosher salt

Freshly ground black pepper

2 Tbsp. skim milk

1. In a skillet coated with cooking spray, spread out the quinoa into an even layer. Cook without stirring until the bottom is crispy, about 3 minutes.
2. Flip the quinoa and cook for about another 3 minutes until the other side is crispy.
3. Add the kale and season with salt and pepper, sauté until tender, about another 3-4 minutes.
4. Meanwhile, whisk the eggs and milk together in a bowl.
5. Transfer to a pan coated with cooking spray, cook stirring constantly to desired level of doneness, about 2 minutes for soft, small curds.
6. Transfer the kale/quinoa to a bowls and top with scrambled eggs.

Enjoy!