SALADS AND HANDHELDS

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 […]

SERVES 1 2 tablespoons extra-virgin olive oil ½ cup thinly sliced cremini mushrooms 1 teaspoon finely chopped fresh rosemary ¼ cup cooked Quinoa ( this page ) Kosher salt and freshly ground black pepper 3 large eggs 1 Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat