Mexican Style Quinoa and Kale with a Poached Egg

Inspiration for this recipe here



  • 1 C cooked quinoa
  • 1 T Chili Powder
  • 1 T Cumin
  • .5 T Onion Powder
  • .5 T Garlic Powder
  • 1 t Paprika
  • 1 t Oregano
  • 2 green onions chopped
  • 1 cup Black Beans Cooked
  • Massaged Kale
  • Olive Oil
  • 1/4 t cumin
  • 1 Large Tomato
  • Juice of 2 limes
  • Apple Cider Vinegar
  • 2 eggs


  1. Heat oil over medium heat in a pan, add cooked quinoa.  Mix in Chili, Garlic and Onion Powder, Cumin, Oregano and Paprika (smokey paprika is nice).  Cook until a little crisp. Turn off heat, fold in Tomato, Black Beans and Green Onions. At salt if desired.
  2. This was my attempt at a poached egg, feel free to use your own.  Fill a large sauce pan with water, and a bit of Apple Cider Vinegar, bring it to a boil. Crack egg in a separate bowl. Begin to stir the water in a circular motion, turn off heat, add egg to the center and stir gently around the outside of the egg to maintain a tight shape. Cover Immediately.  Time for 5 minutes, then remove egg.
  3. For plating, mix Mexican Style Quinoa with Massaged Kale, flatten, and drop your poached egg on top carefully.  (Have your plate ready before the egg is done). Serve immediately.
  4. I like a little home made hot sauce on top.