quinoa bowl kale and chickpeas

Ingredients

  • 1 cup quinoa (any variation can be used)
  • 2 cups water or vegetable broth
  • 2 cups kale, stems removed and finely chopped
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes (halved)
  • ½ cucumber (diced)
  • ¼ red onion (thinly sliced)
  • ½ avocado (sliced)
  • ½ cup fresh sprouts (alfalfa or broccoli sprouts)
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup (optional)
  • 1–2 tbsp water
  • Salt and pepper to taste

Difficulty : Easy

Serves : 2

Cafe Hey made me want to try out a few variations of their quinoa salad on my own. This quinoa kale chickpea bowl is loaded with fresh vegetables, creamy avocado, and vibrant sprouts, all tossed in a light lemon dressing. A wholesome, plant-based meal that’s both energizing and deeply satisfying.

Cooking Instructions

  • 1
    Simmer quinoa with water or broth for ~15 minutes. Fluff and let cool slightly.
  • 2
    Add chopped kale to a bowl with a squeeze of lemon juice and a pinch of salt. Gently massage for 1–2 minutes until softened and slightly darker.
  • 3
    In a large bowl, combine quinoa, chickpeas, kale, tomatoes, cucumber, and red onion.
  • 4
    Dressing: whisk ingredients (lemon juice, apple cider vinegar, maple syrup, water (to thin), salt/pepper and toss gently to combine. Keep it light - don’t overdress.
  • 5
    Add avocado slices and a small handful of sprouts just before serving.
  • 6
    Serve fresh or slightly chilled!

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