Mediterranean Quinoa Bowl

Name: Mediterranean Quinoa Bowl with Kale Chips, Olives and Feta
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 4 ounce Kale; ¾ cup Quinoa; 2 clove Garlic; 1 unit Mixed Olives; ½ cup Feta Cheese; 4 ounce Grape Tomatoes; 2 tablespoon Red Wine Vinegar; 1 ounce Pine Nuts; ¼ ounce Parsley; 1 unit Veggie Stock Concentrate; 4 teaspoon Olive Oil; unit Salt; unit Pepper

with Kale Chips, Olives and Feta

Recipe Development TeamPublished on April 18, 2016

3.3

(1.7K customers rated)

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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-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 Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Kale

¾ cup

Quinoa

2 clove

Garlic

1 unit

Mixed Olives

½ cup

Feta Cheese

(Contains: Milk)

4 ounce

Grape Tomatoes

2 tablespoon

Red Wine Vinegar

1 ounce

Pine Nuts

(Contains: Tree Nuts)

¼ ounce

Parsley

1 unit

Veggie Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories548 kcal

Energy (kJ)2292.8 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.

Utensils

•Pot

•Baking Sheet

•Large Pan

Instructions

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!