Excuse me while I interrupting juice week with this breakfast special, Kale, Sausage & Quinoa Scramble.
I love breakfast. Especially when someone else makes it, like my husband. He makes THE BEST EGGS, which is exactly why I had him make this them. I had been inspired by a breakfast dish at Evolution Fresh, an egg scramble, but with quinoa. I’m already a fan of the grain and knew it needed to be in my next breakfast dish. Since my pregnancy, I’ve been craving protein so the more, the better.
I literally scooped this directly out of the pan and straight into my mouth. I was considerate, I left a spoonful for my husband, since after all, he did made it…
I made this with Arrowhead Mills Quinoa (keen-wa), which you can find at most grocery stores. It’s high in protein, which can be a great source for vegetarians or vegans. I usually prepare and serve with salads, chili, or with a main dish such as fish or poultry. I will be sharing a quinoa tutorial soon for those new to the grain.
note: I will continue posting juice recipes Thursday through Friday.
Kale, Sausage & Quinoa Scramble
- 2 cooked sausage links, cut in 1/2-inch circles, then quartered – I used a smoked chorizo sausage
- 1 spring (about 1 teaspoon) fresh Thyme, finely chopped
- 2 cups (about 3 leaves) of kale, chopped
- 1 cup (about 1) red bell pepper
- 1 scallion, chopped
- 1/2 cup cooked Arrowhead Mills Quinoa
- 10-15 cherry tomatoes, quartered
- 6 whole eggs
- 2 ounces soft goat cheese
- salt + pepper
Over medium heat, add the cut up sausage pieces to a large pan and heat for 3-4 minutes. *if bought uncooked, then cook longer. Add fresh thyme and let cook in with the oils from the sausage for a minute or so.
Add kale, bell pepper, and scallions to the sausage. Cook for about 3 minutes or until the kale and pepper breaks down a bit. It doesn’t take long once the oils start to coat and break down the vegetables and kale. Mix in the quinoa and tomatoes. Turn the heat off (or remove) and let sit while you prepare the eggs.
In a separate or clean pan, spray with cooking spray or drizzle a little olive oil. Over medium heat, add eggs directly to the pan, one at a time. With a spatula, mix the eggs together and continue to move them as the cook.
Remove and add eggs to the sausage and vegetables. Mix to combine. Top with goat cheese, season with salt + pepper, and it’s ready to enjoy!
note: if you have digestive problems, try soaking the quinoa before you cook it.
*gluten-free *dairy-free, without the cheese
This post is sponsored. However, I only work with brands I like and have products that I’d (someday) feed my kid(s). All opinions are my own.
April 2 2013