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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Black Kale, sliced
Red Wine Vinegar(ContainsSulphites/Sulfite)
Vegetable Broth Concentrate
Preheat your oven to 400°F (to bake the kale.) Start prepping when your oven comes up to temperature!
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.
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.
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!)
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.
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.
Finish and serve: Divide the quinoa bowl between plates and top with the parsley, goat cheese, olives, and kale chips. Enjoy!