Chef Kevin Nash | Reinhart Eastern PA
- 4 oz Quinoa Andean, Pre-washed
- 3 ea Large Egg
- 1 oz Baby Kale
- 1 ½ oz Cherry Tomato
- 1 ½ oz Feta Cheese Crumble
- 2 oz 2% Milk
- 3/4 oz Avocado Halves, sliced
- TT Salt & Pepper
- Cook the quinoa to manufacturer's desired consistency. Whip the eggs in with the milk, add salt and pepper to taste. In a large pan, heat the quinoa, add the egg mixture and heat slowly. Add tomato and kale. Place in bowl and garnish with sliced avocado.
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