Breakfast is the most important meal here at the farm. With all the goodness in this bowl, making this is a pure act of self-love. Kale and quinoa, two powerhouses of nutrition, are on the A-list of healthy ingredients. And with good reason—they’re both versatile to cook with and boost your well-being to the max. To make it even more interesting, add a savory granola for crunch and extra fiber.


  • ¾  cup quinoa
  • 3½ cups fresh green leaves, such as baby kale, baby spinach, and Swiss chard, washed and drained
  • olive oil
  • ½ lb. brown mushrooms, brushed
  • 2 garlic cloves, finely chopped to a paste
  • 4–5 scallions, thinly sliced
  • pinch of red pepper flakes
  • salt and pepper

Savory Granola (makes about 2 cups)

  • drizzle of olive oil
  • 1 cup rolled oats
  • ½ cup pumpkin seeds
  • ½ cup sesame seeds
  • ½ cup almonds
  • ½ cup pine nuts
  • 1 tablespoon fresh or dried thyme
  • pinch of red pepper flakes
  • salt

To serve

  • bunch of cherry tomatoes
  • ½  cup cottage cheese

Additional Information


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

Cook the quinoa according to the package instructions and drain. Remove any thick stalks from the greens and tear into pieces. Heat a drizzle of olive oil in a skillet over medium-high heat. Add the mushrooms and garlic, sauté until the mushrooms are brown, about 5 minutes. Add the scallions and greens and sprinkle with salt and red pepper flakes. Stir-fry until the greens are wilted, about 2 to 3 minutes. 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 savory granola and add fresh cherry tomatoes and cottage cheese.

For more check out Bowls of Goodness by Nina Olsson, published by Kyle Books. Photography by Nina Olson.

by Aray Till

Reader Comments

Leave a Reply

Your email address will not be published. Required fields are marked *