Savoury Granola with Kale & Quinoa

With all the goodness in this bowl, making this breakfast is a pure act of self-love. Kale and quinoa, two powerhouses of nutrition comes together in this savoury granola bowl. When creating the recipes for my forst book Bowls of Goodness, this recipe was came out as the most dark horse in the race, if you’re not famililar with this expression, it’s basically an unexpected win!

© Recipe from Bowls of Goodness by Nina Olsson
Kyle Books, Octopus Publishing Group, Hachette

Serves 4

To make the granola, heat a drizzle of olive oil in a pan over a medium–high heat and stir-fry the oats, pumpkin seeds, sesame seeds, almonds and pine nuts for 4-5 minutes, until fragrant. Sprinkle with thyme, chilli flakes and salt then remove from the heat.

Cook the quinoa according to the packet instructions and drain. Remove any thick stalks from the kale and tear the greens into pieces. Heat a drizzle of olive oil in a pan over a medium–high heat. Add the mushrooms and garlic, sauté for 5 minutes until the mushrooms are brown, then add the spring onions and kale and sprinkle with salt and chilli flakes. Stir-fry for a further 2–3 minutes until the leaves are wilted. Remove from the heat, taste and adjust the seasoning with salt and pepper.

Divide the quinoa, kale and mushroom mixture into serving bowls. Top with some savoury granola and add fresh cherry tomatoes and cottage cheese.

Salad:
150g quinoa
150g fresh green leaves (such as baby kale, baby spinach, and swiss chard), washed and drained
olive oil
250g brown mushrooms, brushed
2 garlic cloves, finely chopped to a paste
4-5 spring onions, thinly sliced pinch of chilli flakes
salt and pepper

Savoury Granola
(makes a small jar - 300-350g)
drizzle of olive oil
100g rolled oats
50g pumpkin seeds
50g sesame seeds
50g almonds
50g pine nuts
1 tablespoon fresh or dried thyme leaves
pinch of chilli flakes salt

to serve
a bunch of chopped cherry tomatoes
vegan ricotta or cashew cream, yorgurt or cottage cheese (optional)

Vegan and gluten-free notes
VE  Use vegan ricotta or cashew cream, or yogurt instead of dairy cottage cheese
GF ✓