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Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowl

with Kale Chips, Olives, and Feta

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Quinoa bowls are a delicious way to enjoy this protein-rich seed - you can toss in any of your favourite mix-ins! This bowl packs major Mediterranean flavour with briny olives, tomatoes, salty feta, and fresh parsley. A crunchy topping of homemade kale chips adds a special twist to this easy weeknight recipe.

Tags:Gluten freeVeggie
Allergens:SulphitesMilkTree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

113 g

Black Kale, sliced

½ cup

White Quinoa

10 g


30 g

Mixed Olives


28 g

Goat Cheese


227 g

Grape Tomatoes

1 tbsp

Red Wine Vinegar


10 g


1 unit

Vegetable Broth Concentrate

28 g

Almonds, sliced

(ContainsTree nuts)

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2050 kJ
Calories490 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate59 g
Sugar8 g
Dietary Fiber8 g
Protein17 g
Cholesterol6 mg
Sodium515 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Medium Pot
Baking Sheet
Large Non-Stick Pan
Large Bowl
Large Oven-Proof Pan
Large Pan
Large Pot
Large Salad Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Preheat your oven to 400°F (to bake the kale). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* In a medium pot, bring 1 cup water and the broth concentrate to a boil. Halve the tomatoes. Mince or grate the garlic. Roughly chop the parsley. Roughly chop half the kale. Slice the olives.


Add the quinoa to the boiling water. Reduce heat to medium-low. Cover and cook, until the quinoa is tender and all the water has been absorbed, 12-15 min.


Meanwhile, on a baking sheet, toss the large kale pieces with a drizzle of oil. Season with salt. Bake in the centre of the oven, stirring halfway through cooking until crispy and slightly golden-brown, 12-13 min. (TIP: Keep your eyes on the kale so it doesn’t burn!)


Meanwhile, heat a large non-stick pan over medium heat. Add the almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.


Add a drizzle of oil to the same pan, then the chopped kale, garlic and tomatoes. Cook, stirring often, until the tomatoes soften, 4-6 min. When the quinoa is done, transfer it to a large bowl, along with the tomato mixture, parsley, olives, almonds, 1 tbsp vinegar and 1 tbsp oil. Toss together and season with salt and pepper.


Divide the quinoa mixture between plates. Sprinkle with the goat cheese and crumble over the kale chips.