Kale & Quinoa Combo

Preheat oven at 350 degrees.

In a large skillet add:

4 slices nitrate-free bacon, cut into small strips and fry, drain grease (exclude if vegetarian desired and add:

1 large red onion, chopped
2 clove garlic, minced

2 T EVOO or organic coconut oil

Optional: chopped yellow or red pepper & small jalapeno finely chopped

Saute for 3 minutes on medium heat and add:

6 cups of rinsed & coarsely chopped kale (I like to add a couple varieties)

1/2 c white wine or low sodium chicken or veggie broth

Cook on medium heat for 3 minutes to cook off the alcohol and then add:

1 cup quinoa of choice (sprouted is best)

1 1/2 c chicken or veggie broth (bone broth is my fave!)

2 eggs whisked

1 c grass-fed grated cheese of choice (combo of a couple is lovely!)

1 tsp of salt & pepper

Mix together and pour into a greased casserole dish and bake at 350 degrees covered for 20 minutes.  Take cover off and allow the top to brown a bit for 10 more minutes.

Serve immediately as a main vegetarian (exclude bacon) dish (4 servings) or a side dish (8-10 servings).