Kale Quinoa bowl

Ingredients

  • 1 cup dry quinoa (rinsed - any variation can be used)
  • 2 cups water or low-sodium vegetable broth
  • 1–2 cloves garlic, minced
  • 1 large bunch kale, stems removed and chopped
  • 1 cup cooked black beans (or 1 can, rinsed)
  • 1 cup cherry tomatoes, halved
  • 1 carrot, shredded or ribboned
  • 1 green bell pepper, thinly sliced
  • 1 ripe avocado, sliced
  • 2–3 tbsp fresh lemon or lime juice
  • 2–3 tbsp vegetable broth (instead of olive oil)
  • 1 tsp chia seeds or ground flaxseed
  • 1 tsp ground cumin
  • 1 tsp chili powder (optional)
  • 1 tbsp balsamic vinegar (optional)
  • Salt + 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. Its mild, nutty flavor has lent a hand to restaurants using the ingredient as an alternative to couscous or rice. The nutritional value has been appreciated by vegans for protein content, as well as fiber, iron and calcium levels.

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Cooking Instructions

  • 1
    Bring quinoa, minced garlic and liquid to a boil, reduce to a simmer, cover, and cook for ~15 minutes. Let sit, then fluff.
  • 2
    Dressing: Whisk together the lemon or lime juice, 3 tablespoons broth, chia/flax seeds, chile powder, cumin, and salt/pepper (allow to stand until the chia seeds start to thicken) the dressing.
  • 3
    Add chopped kale to a large bowl with 1–2 tbsp of the dressing (massage for 2–3 minutes until slightly softened)
  • 4
    Layer intentionally; Kale base, quinoa, black beans, tomatoes, carrots, peppers, and avocado slices
  • 5
    Drizzle remaining dressing over the top. Toss lightly or leave partially composed.
  • 6
    (Optional): splash of balsamic vinegar, sesame seeds and fresh herbs (cilantro or parsley)

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