1 tsp Avocado Oil
3 1/2 tbsps Quinoa (dry)
2 tbsps Extra Virgin Olive Oil
2 cups Kale Leaves (finely chopped)
2/3 Tomato (diced)
4 2/3 Egg
2 2/3 tbsps Water
1/3 tsp Sea Salt
Preheat the oven to 350oF (177oC). Grease a muffin pan with the avocado oil.
Cook the quinoa according to package directions.
While the quinoa is cooking, heat the extra virgin olive oil in a large pan over medium heat. Cook the kale until wilted and tender. Remove from heat.
Add the cooked quinoa and