HelloFresh
Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowl

with Kale Chips, Olives, and Feta

Read more

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:Sulphites/SulfiteMilk/LaitTree Nut/Noix
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

113 g

Black Kale, sliced

½ cup

White Quinoa

10 g

Garlic

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

28 g

Goat Cheese

(ContainsMilk/Lait)

227 g

Grape Tomatoes

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

10 g

Parsley

1 unit

Vegetable Broth Concentrate

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2050 kJ
Calories490 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate59 g
Sugar8 g
Dietary Fiber8 g
Protein17 g
Cholesterol6 mg
Sodium515 mg
Utensils
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
download icondownload icon
1

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.

2

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.

3

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!)

4

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.

5

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.

6

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