I am truly blessed with wonderful female role models and friends. When I look around and realize I am surrounded with beautiful, loving, giving, and Godly women, it makes my heart full. We have each walked through marriage, and some of us parenthood, at different times and stages, but at the core, we are all just women trying to gracefully stand in the shoes we are privileged enough to wear. I couldn’t be more thankful. I welcome the similarities we share and humbly embrace the differences. That is, after all, what grace is, right?
Most of my girlfriends have older children as we were a bit late in the game. I love how each of my friends understand I am a full-time mom of two young boys, so if they want to visit, more often than not, they come to me. Actually this system works out beautifully because we can sit around my family table or in our playroom with a nice warm cup of tea and focus on each other. I try to schedule a “friend date” for myself once-a-week as it does my soul good.
My offering, in return for their coming to me, is food. You know, all things go back to food for me! It’s my love language. This quinoa bowl is a staple for brunch visits. I generally make it with a side of fruit, or even better, pancakes. It is packed with beneficial protein that keeps you satiated until your next meal. Because I generally have some sort of green or vegetable with every meal, this is no exception. The addition of kale chips gives this bowl the texture and taste it needs to feel complete. This recipe may appear to be time consuming, but you can prepare the kale chips while the quinoa cooks and then quickly add the perfectly fried egg. Done.
*I have decided not to take offense when my sweet husband grabs the hot sauce bottle before every meal without even tasting anything first. In this case, I would recommend following his lead and adding a few dashes of your favorite “hot” to this dish.
If you aren’t currently investing in time with friends, I highly recommend it. We are good for each other.
Hearty Quinoa Bowl
2 cups bone broth – homemade or a high quality store bought
1 cup quinoa – rinsed
1 bunch kale – rinsed, deveined and torn into small pieces
4-5 fresh mushrooms – rinsed and sliced
1 carrot – grated
2 cloves fresh garlic – peeled and chopped
olive oil to drizzle
pat of real butter
hot sauce – to taste
grated pecorino Romano cheese – to taste
pink salt and pepper – to taste
Preheat oven to 350. Cook quinoa, carrots and garlic in broth according to package directions. In a bowl toss the kale pieces with a drizzle of olive oil and pink salt. Place kale on a baking sheet and bake for 10-15 minutes or until crispy. Turn the chips one time during cooking to ensure evenness. While the kale and quinoa are cooking, add 1/2 the pat of butter to a sauté pan and cook the mushrooms until tender, about 5 minutes. Remove the mushrooms and add the second 1/2 of the butter to the same pan and cook the egg the way you like it.
To a bowl add: cooked quinoa, mushrooms and kale chips. Layer the egg on top and add a dash of hot sauce and cheese to taste.