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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Black Kale, sliced
Red Wine Vinegar(ContainsSulphites)
Vegetable Broth Concentrate
Almonds, sliced(ContainsTree nuts)
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.