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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Red Wine Vinegar
Veggie Stock Concentrate
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.
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!
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!
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.
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.
Divide the quinoa salad between bowls and top with feta and the crispy kale chips. Enjoy!