Kale and Quinoa with Savory Granola

This one’s EXTRA nutritious and amazing as a tasty breakfast before an active day!  Top tips: Prepare the granola and save it for the week ahead. It’s scrummy over salad!

INGREDIENTS:

  • 3/4 cup quinoa
  • 3 cups fresh kale
  • 8 chestnut mushrooms
  • 2 cloves of garlic
  • 4 spring onions
  • Red pepper flakes

SAVORY GRANOLA:

  • 1 cup rolled oats
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of sesame seeds
  • 1/2 cup of almonds
  • 1/2 cup of pine nuts
  • Handful of pecan nuts
  • Fresh or dried thyme
  • Red pepper flakes

TO SERVE:

  • Cherry tomato
  • Greek yoghurt
  • Lemon

METHOD:

1. Olive oil in pan. Lightly fry all granola ingredients with olive oil. Season with salt, thyme and pepper flakes.

2. Boil quinoa. Be careful with water. Follow instructions on packet, but less is more with water. As a guide, about 2 inches of water above the top of the quinoa usually produces awesome fluffy grains. I usually add a good squeeze of lemon juice and a veggie stock. This adds yummy flavour. Boil for 15 mins approx.

3. Olive oil in pan. Lightly fry mushrooms and garlic until lightly brown. Add spring onions and kale. Fry for 3 mins. Remove from heat and season with salt and pepper flakes.

4. Serve quinoa, kale mix, savoury granola, Greek yoghurt and tomatoes. And enjoy!