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Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowl

with Kale Chips, Olives and Feta

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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.

Allergens:MilkTree Nuts

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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce


¾ cup


2 clove


1 unit

Mixed Olives

½ cup

Feta Cheese


4 ounce

Grape Tomatoes

2 tablespoon

Red Wine Vinegar

1 ounce

Pine Nuts

(ContainsTree Nuts)

¼ ounce


1 unit

Veggie Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories548 kcal
Energy (kJ)2293 kJ
Fat26 g
Saturated Fat4 g
Carbohydrate63 g
Sugar8 g
Dietary Fiber8 g
Protein17 g
Sodium568 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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!