Quinoa Kale Frittata - alive magazine

Ingredients

• 3/4 cup (180 mL) red quinoa
• Pinch of salt
• 8 large organic eggs
• 1/3 cup (80 mL) regular or nondairy milk
• 1/2 cup (125 mL) grated Parmesan cheese
• 2 tsp (10 mL) fresh thyme
• 1/2 tsp (2 mL) black pepper
• 2 tsp (10 mL) grapeseed oil or sunflower oil
• 3 shallots, chopped
• 2 garlic cloves, minced
• 6 cups (1.5 L) roughly chopped kale, such as red Russian or redbor kale
• 1/2 cup (125 mL) dry-packed sun-dried tomatoes
• 1/2 cup (125 mL) sour cream
• 1 roasted red pepper
• Juice of 1/2 lemon
• 1/4 tsp (1 mL) cayenne