Greens Grains n' Gold: Quinoa with Greens (and Grapefruit!) and a Runny Egg

So yesterday I was bashing Kombucha.

Today my dinner consisted of quinoa with a few more sips of Kombucha. Well, it tasted better today. It was extremely fizzy. That may be why it "tasted" better, because the fizz hid the taste?

Kombucha aside, my dinner felt good goin' in the bod. The new Dietary Guidelines for 2010 recommends eating lots of dark greens, so all the more reason to make this yummy dinner (and then proceed to cinnamon "toast" biscotti dunked in "chocolate sorbet" milk for dessert????).

Lately I've been into those bright pink ruby red grapefruits. They are sweet and juicy and debunk the bitter grapefruit stereotype. And segmented, they look divine.

So here I give you quinoa with dark leafy greens, broccoli, grapefruit, Parmesan, yogurt, and a runny egg. And don't forget some rustic (olive) bread to sop everything up.



Quinoa with Greens (and Grapefruit!) and a Runny Egg

serves 4

1 cup dry quinoa, prepared according to package directions
1 bunch of dark kale, chopped
1 head of broccoli, chopped
1-2 garlic cloves
1 grapefruit, "segmented" into pieces
1/4 cup yogurt
Olive oil

Garnishes:
Parmesan
Parsley
Balsamic Vinegar

Add-ons:
Feta
Toasted Almonds
Raisins/Cranberries

4 eggs-over-easy (or poached)

1. Prepare your quinoa.

2. Meanwhile, heat olive oil in a separate pan. Add the chopped kale and broccoli. Cover and cook on medium heat until starting to soften. Add a few splashes of water and cover again until softer and the water has evaporated. Uncover and add the garlic. Add some salt.

3. Add the greens to the cooked quinoa. Add the segmented grapefruit and squeeze the juice from the remains. Add the yogurt and a drizzle of olive oil. Stir everything together.

4. Garnish with Parmesan, parsley, and balsamic. Add the add-ons if you wish.

5. Scoop onto a plate (or in a bowl) and serve with runny eggs and rustic bread.