1 cup quinoa, dry
1 bunch kale, torn into bite size pieces
2 cloves garlic
4 TBSP shredded coconut, sweetened if you like salty/sweet flavors mixed, unsweetened if not
½ cup slivered almonds
Salt and pepper, if desired
Prepare quinoa according to package directions (typically boiling 2 cups water with 1 cup quinoa and simmering for 15 minutes, or until all water is absorbed).
While quinoa is cooking, dice garlic and saute in olive oil for a couple of minutes. Add kale and saute a few more minutes, until kale is partially wilted. Add ½ of the almonds to the kale/garlic mixture during the last minute, so that they become slightly toasted. Add the other ½ of the almonds to the cooked quinoa and mix thoroughly.
Poach eggs in boiling water until whites are thoroughly cooked. Make sure yolk is still runny!
Portion cooked quinoa amongst 4 bowls and top each bowl with ¼ of the kale mixture, 1 TBSP shredded coconut and 1 poached egg. Season with salt and pepper as desired.