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Mediterranean Quinoa Bowl

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-free
•Veggie
Allergens:
Milk
•Tree Nuts

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 bunch

Kale

¾ cup

Quinoa

1 ounce

Mixed Olives

¼ cup

Feta Cheese

(Contains Milk)

1 bunch

Grape Tomatoes

1 tablespoon

Red Wine Vinegar

2 clove

Garlic

1 ounce

Almonds

(Contains Tree Nuts)

1 bunch

Parsley

1 unit

Veggie Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories618 kcal
Energy (kJ)2586 kJ
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

•Pot
•Baking Sheet
•Knife
•Pan
•Bowl

Instructions

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.

Tear kale into pieces
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!

Cut the remaining veggies
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!

Cook veggies
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.

Add vinegar and oil
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!

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