Cooked quinoa is a wonderful standby if you want to eat something nutritious in a hurry. This delicious quinoa bowl is one reason we usually recommend cooking extra quinoa. If you have it, you can rustle up a tasty meal like this in minutes without too much muss or fuss. The kale topping can sit in the fridge overnight, and in fact the longer it marinates in the lemony dressing the tastier it gets, so this really is a good dish to make ahead of time.
20 minute prep
- 1 teaspoon minced shallot
- 1 tablespoon olive oil
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice or cider vinegar
- Salt, to taste
- 3 cups finely chopped kale leaves
- 3 cups cooked Easy Quinoa
- ¼ cup plain Greek yogurt
- ½ medium avocado, diced
- 2 tablespoons chopped olives
- 2 tablespoon raisins
- Fresh pepper, to taste
- Chopped cilantro or mint (optional)
- In a small bowl whisk together the shallot, olive oil, tahini, lemon juice or vinegar, and salt. Add the chopped kale, and stir to mix well. Let sit for at least 10 minutes.
- Evenly divide the quinoa between 4 bowls. Top each bowl evenly with the kale, then 1 tablespoon of plain yogurt, diced avocado, chopped olives and raisins. Top with some freshly ground pepper and chopped herbs. Serve at room temperature.
1 cup of quinoa will give you 2 cups cooked. If you’re cooking the quinoa from scratch and need some help, check out our Easy Quinoa recipe.
Nutrition Facts (per serving)
Calories: 605; Fat: 19g; Saturated Fat: 3g; Polyunsaturated Fat: 6g; Monounsaturated Fat: 8g; Carbohydrates: 91g; Sugar: 4g; Fiber: 12g; Protein: 21g; Sodium: 479mg
Registered Dietitian Approved
Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.