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Kale Chip Quinoa Bowl

Kale Chip Quinoa Bowl

with Olives, Tomatoes, and Feta Cheese

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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.

Tags:Gluten freeVeggie
Allergens:MilkTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Kale

¾ cup

Quinoa

2 clove

Garlic

1 ounce

Black Olives

½ cup

Feta Cheese

(ContainsMilk)

4 ounce

Grape Tomatoes

2 tablespoon

Red Wine Vinegar

1 ounce

Pine Nuts

(ContainsTree 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
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

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

2

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

3

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

4

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.

5

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.

6

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