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Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowl

with Kale Chips, Olives and Goat Cheese

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Quinoa bowls are a delicious way to enjoy this protein-rich seed! This bowl packs major Mediterranean flavour with briny olives, tomatoes and fresh parsley. A crunchy topping of homemade kale chips adds a special twist to this easy weeknight recipe.

Tags:Veggie
Allergens:Sulphites/SulfiteMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

113 g

Black Kale, sliced

113 g

White Quinoa

10 g

Garlic

28 g

Mixed Olives

(ContainsSulphites/Sulfite)

½ cup

Goat Cheese

(ContainsMilk/Lait)

255 unit

Grape Tomatoes

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

14 g

Parsley

1 unit

Vegetable Broth Concentrate

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat5 g
Carbohydrate56 g
Sugar0 g
Dietary Fiber6 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 400°F (to bake the kale.) Start prepping when your oven comes up to temperature!

2

Prep: Bring 1 cup water (double for 4 people) and the broth concentrate(s) to a boil in a small pot. Wash and dry all produce. Halve the tomatoes. Mince or grate the garlic. Roughly chop the parsley and half the kale. Thinly slice the olives.

3

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

4

Make the kale chips: Meanwhile, toss the large kale pieces with a drizzle of oil on a baking sheet. Season with salt. Bake until crispy and slightly browned, 5-7 min. (TIP: Keep your eyes on the kale so it doesn’t burn!)

5

Cook the veggies: Heat a large pan over medium heat. Add a drizzle of oil, then the chopped kale, garlic and tomatoes. Cook, stirring often, until the tomatoes soften, 4-6 min.

6

Add a drizzle of oil, quinoa and 1 tbsp vinegar (1 bottle for 4 people) to the pan and stir to combine. Season with salt and pepper.

7

Finish and serve: Divide the quinoa bowl between plates and top with the parsley, goat cheese, olives, and kale chips. Enjoy!