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Egg-Topped Quinoa Bowl with Kale
  • 1 ounce finely chopped pancetta
  • 1 bunch lacinato kale, thinly sliced (about 5 oz.)
  • 1/2 cup halved cherry tomatoes
  • 1 teaspoon red wine vinegar
  • 1/8 teaspoon kosher salt
  • 1 cup cooked quinoa
  • 1/3 cup sliced avocado
  • 1 teaspoon olive oil
  • 2 large eggs
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot sauce (optional)
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