1 Bunch of Kale Leaves
1/4 C Olive Oil
1 t Sea Salt
1 t Garlic Powder
1 C Quinoa, washed
2 C Chicken Stock
1/2 C shredded Carrot
2 cloves Garlic, chopped
1.5 T Olive Oil
Grated Parmesan Cheese, for topping
Dash of hot sauce
Preheat oven to 275 degrees. Cut up kale leaves into three inch pieces. Place kale in a bowl and massage in the olive oil. Spread leaves on a baking sheet and sprinkle with salt and garlic powder.
Bake for 27-30 minutes, or until crispy.
While kale bakes, combine quinoa and stock in a saucepan with tight fitting lid. Heat on medium high until it boils, then add carrots, garlic and a pinch of salt. Cover and reduce heat to low. Simmer for 15 minutes.
While quinoa cooks, heat oil in a sauté pan over medium heat. Add mushrooms and sauté until browned. Gently fry an egg sunny-side up, or over easy depending on taste.
Place quinoa in a bowl for serving. Top with mushrooms, then kale chips, and egg. Garnish with Parmesan cheese and hot sauce.