Vegetable and Quinoa Brunch Bowl

This vegetable-filled recipe is perfect for a healthy brunch. Simply saute vegetables and serve over quinoa for a satisfying meal everyone can feel good eating.

Serves: 4Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1/2 cup olive oil, divided
  • 4 cups kale, chopped
  • 1 pound asparagus, trimmed and cut into 2” pieces
  • 1 Turnip
  • 1 red bell pepper, thinly sliced and halved
  • 1/2 cup yellow onion, thinly sliced
  • 1 cup sliced mushrooms
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 cups quinoa, cooked
  • 1/2 cup crumbled feta
  • 4 hard boiled eggs, halved
  • 1/4 cup fresh dill
  • 1 container (2.14 oz.) Simple Truth™ Fully Cooked Uncured Hardwood Smoked Turkey Bacon


  • In a large skillet over medium heat, add ¼ cup olive oil. Saute kale, asparagus, kohlrabi, bell pepper, onion and mushrooms, until wilted and tender. Season with salt, pepper and garlic powder.
  • Place equal amounts of quinoa into four bowls and add equal amounts of kale mixture. Top each bowl with equal amounts of feta, hard-boiled eggs, dill and bacon. Drizzle with olive oil.
  • Serve and refrigerate leftovers.