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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Red Wine Vinegar
Pine Nuts(ContainsTree Nuts)
Veggie Stock Concentrate
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
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.
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.
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.
Divide quinoa mixture between bowls. Top with feta cheese, olives, and kale chips and serve.