SERVES 1
3 tablespoons extra-virgin olive oil
¼ teaspoon grated fresh ginger
1 cup cooked Quinoa ( this page )
½ cup roughly chopped kale leaves and tender stems
Kosher salt and freshly ground black pepper
3 large eggs
2 tablespoons coconut water
1 Set a large nonstick skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the ginger and cook until fragrant, about 15 seconds. Add the quinoa and shake the skillet to spread it out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes.
2 Flip the quinoa and continue cooking until the other side gets crispy, about 3 minutes. Add the kale, season with a pinch of salt and a twist of pepper, stir to combine, and cook for 1 minute. Transfer to a plate and set aside.
3 In a medium bowl, whisk together the eggs and coconut water to thoroughly blend. Wipe out the skillet, set it over medium-high heat, and add the remaining 1 tablespoon olive oil, immediately add eggs and begin stirring. Season the eggs with a pinch of salt and a twist of pepper. Cook, stirring constantly, until small, soft curds form, about 2 minutes.
4 Serve the scrambled eggs on top of the crispy quinoa.
