Low-FODMAP Kale and Quinoa Side Dish
Serves 2 – 4
Ingredients
1 bunch of kale, chopped
1 cup quinoa
1 1/2 cups chicken broth (always confirm this does not contain onion and garlic)
~10 cherry tomatoes, sliced in half
1 egg
1/4 cup parmesan cheese
1 tsp. butter
1 tbsp. extra virgin olive oil
2 tsp. salt
Directions
Rinse quinoa and place in rice cooker with chicken stock and 1 tsp. of salt
Once the quinoa has been cooking for 10 minutes or so, add the butter and olive oil to a frying pan heating on medium heat
Add cherry tomatoes and 1 tsp. of salt to the frying pan
Add the kale to the frying pan and cook until the kale is softened and has halved in size in the pan
Crack an egg in the frying pan and stir until cooked into the mix
Stir in the quinoa and parmesan cheese
Serve as a side dish or on its own for a nice weekday lunch!