Mediterranean Quinoa Bowl
with Kale Chips, Olives and Feta
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Red Wine Vinegar
(Contains Tree Nuts)
Veggie Stock Concentrate
Not included in your delivery
Cook the quinoa: Preheat the oven to 400 degrees. In a small pot, bring 1½ cups water and the stock concentrate to a boil. Add the quinoa, cover, and reduce to a simmer over medium-low heat for 15 minutes. Set aside.
Wash and dry all produce. Meanwhile, remove and discard the kale ribs and stems. Tear half the kale into large bite-sized pieces. Spread in a single layer onto a baking sheet. Toss with a drizzle of olive oil and season with salt and pepper. Bake for 5-7 minutes, until crispy and slightly browned. Tip: Be careful not to let them burn!
Halve the tomatoes. Thinly slice the olives. Mince or grate the garlic. Roughly chop the parsley leaves and the remaining kale.
Heat a drizzle of olive oil in a large pan over medium heat. Add the raw kale and cook, tossing for 2-3 minutes or until softened. Add the garlic, tomatoes, and pine nuts to the pan and cook, tossing for another 2-3 minutes.
Add 1 Tablespoon red wine vinegar to the pan and stir to combine. Stir in the parsley, cooked quinoa, and a large drizzle of olive oil. Season to taste with salt and pepper.
Finish: Divide the mediterranean quinoa bowl between plates and top with the feta cheese, olives, and kale chips. Enjoy!