Greens (such as swiss chard or kale), trimmed and chopped 1 small bunch
Cherry tomatoes ½ cup
Chickpeas ¼ cup
Lemon juice 1 Tbsp
Prosciutto 2 oz
Soft-cooked eggs 2 oz
Preparation Instructions
STEP 1Bring a pot of salted water to a boil; whisk in the quinoa and cook until tender, about 15 minutes.
STEP 2Meanwhile, in a large pan add olive oil over medium-low. Add garlic and cook until slightly golden brown and crisp, about 2 minutes. Remove garlic carefully, reserving the oil. Set garlic aside.
STEP 3Add the greens and to the pan with 3 Tbsp olive oil and sauté for 5 minutes. Add cherry tomatoes to the pan and cook until greens are tender and tomatoes begin to soften.
STEP 4Add the garlic back to the greens and add the chick peas, lemon juice, and ¼ cup parmesan. Season with salt and pepper.
STEP 5In a separate pan add remaining 1 Tbsp olive oil. Turn heat to medium-high and gently place prosciutto pieces into the pan. Cook for 3-4 minutes or until crisp. Remove from pan and drain on a paper towel-lined plate.
STEP 6To serve, divide quinoa into two bowls. Top with warm greens, crispy prosciutto, and soft-cooked eggs. Sprinkle remaining Parmesan cheese over each bowl. Serve immediately