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Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowl

with Crispy Kale Chips

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Quinoa bowls are a delicious way to enjoy this protein-rich seed - you can toss in any of your favorite mix-ins! This bowl packs major Mediterranean flavor 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:MilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 bunch

Kale

¾ cup

Quinoa

1 ounce

Mixed Olives

¼ cup

Feta Cheese

(ContainsMilk)

1 bunch

Grape Tomatoes

1 tablespoon

Red Wine Vinegar

2 clove

Garlic

1 ounce

Almonds

(ContainsTree Nuts)

1 bunch

Parsley

1 unit

Veggie Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2585.712 kJ
Calories618 kcal
Fat33 g
Saturated Fat0 g
Carbohydrate59 g
Sugar0 g
Dietary Fiber10 g
Protein22 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Knife
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 400 degrees. In a small pot, bring 1 1/2 cups water to a boil with the stock concentrate. Add the quinoa, cover, and reduce to a simmer over medium-low heat for 15 minutes. Set aside.

2

Meanwhile, remove and discard the stems from kale. Tear half the kale leaves into bite-sized pieces and spread in a single layer on a baking sheet. Toss with 1/2 tablespoon olive oil and season with salt and pepper. Bake for 5-7 minutes, until crispy and slightly browned. Be careful not to let them burn!

3

While the kale bakes, halve the tomatoes and olives. Mince or grate the garlic. Finely chop the parlsey. Thinly slice remaining kale. Don't forget to check on the kale chips!

4

Heat 1/2 tablespoon olive oil in a medium pan over medium heat. Add the sliced kale and cook, tossing, 2-3 minutes or until softened. Add the garlic, tomatoes, and almonds to the pan and cook, tossing, another 2-3 minutes.

5

Add 1 tablespoon red wine vinegar to the pan and stir to combine. Stir in the parsley, olives, quinoa, and 1 tablespoon olive oil. Season with salt and pepper.

6

Divide the quinoa salad between bowls and top with feta and the crispy kale chips. Enjoy!