Curry Cod Quinoa Breakfast Bowl

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 4 fillets cod, boneless, skinless
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups kale, chopped
• 1 cup mushrooms, sliced
• 4 eggs, soft-boiled

• 1 cup fresh cilantro, chopped
• 1 tablespoon chili crisp
• 1 tablespoon lime juice

1. 01
   In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. 02
   While quinoa cooks, heat olive oil in a large skillet over medium heat.
3. 03
   Season cod fillets with curry powder, ground cumin, ground coriander, salt, and pepper.
4. 04
   Add cod to the skillet and cook for 3-4 minutes per side until opaque and flakes easily with a fork.
5. 05
   Remove cod from skillet and set aside. In the same skillet, add kale and mushrooms, sautéing for 5 minutes until softened.
6. 06
   To assemble, divide quinoa among bowls, top with cod, sautéed kale and mushrooms, and a soft-boiled egg.
7. 07
   Garnish with fresh cilantro, chili crisp, and a squeeze of lime juice.