Kale Chip Quinoa Bowl
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Kale Chip Quinoa Bowl

Kale Chip Quinoa Bowl

with Olives, Tomatoes, and Feta Cheese

If you haven’t hopped on the kale-chip bandwagon by now, this is your opportunity. Everyone’s favorite trendsetting leafy green takes on a surprisingly light and crispy texture when you bake it in the oven. It’s good enough to eat as a snack on its own, but even better when you pair it up with a mix of grains and veggies. In this version, briny olives, tangy tomatoes, and wholesome quinoa make for a bowl full of lively contrasts and textures that seem to reveal something new with each bite.

Tree Nuts

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

Total Time30 minutes


serving amount

4 ounce


¾ cup


2 clove


1 ounce

Black 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


1 unit

Veggie Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt




Nutrition Values

/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate64 g
Sugar8 g
Dietary Fiber9 g
Protein20 g
Cholesterol15 mg
Sodium650 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.


Small pot
Large Pan


Cook Quinoa

Preheat oven to 400 degrees. In a small pot, bring 1½ cups water and stock concentrate to a boil. Add quinoa. Cover, reduce heat to medium-low, and let simmer until tender, about 15 minutes. Keep covered and set aside

Make Kale Chips

Wash and dry all produce. Meanwhile, remove and discard kale ribs and stems. Tear half the leaves into large bite-sized pieces. Toss on a baking sheet with a drizzle of olive oil, then spread out in a single layer. Season with salt and pepper. Bake until crisp and lightly browned, 5-7 minutes. Set aside


Halve tomatoes lengthwise. Thinly slice olives. Mince or grate garlic. Roughly chop parsley and remaining kale.

Cook Veggies

Heat a drizzle of olive oil in a large pan over medium heat. Add chopped kale and cook, tossing, until softened, 2-3 minutes. Add garlic, tomatoes, and pine nuts and cook, tossing, until tomatoes and pine nuts are warmed through, another 2-3 minutes.

Finish Quinoa

Pour 1 TBSP red wine vinegar (we sent more) into pan. Stir to combine. Add parsley, quinoa, and a large drizzle of olive oil. Toss to combine. Season with salt and pepper.

Plate and Serve

Divide quinoa mixture between bowls. Top with feta cheese, olives, and kale chips and serve.

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