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Mediterranean Quinoa Bowl
with Kale Chips, Olives and Goat Cheese
Quinoa bowls are a delicious way to enjoy this protein-rich seed! This bowl packs major Mediterranean flavour with briny olives, tomatoes and fresh parsley. A crunchy topping of homemade kale chips adds a special twist to this easy weeknight recipe.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
113 g
Chou frisé noir, tranché
113 g
Quinoa blanc
10 g
Ail
28 g
Olives mélangées
(Contient Sulfites)
½ tasse(s)
Fromage de chèvre
(Contient Lait)
255 pièce(s)
Tomates raisins
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
14 g
Persil
1 pièce(s)
Concentré de bouillon de légumes
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat your oven to 400°F (to bake the kale.) Start prepping when your oven comes up to temperature!
Prep: Bring 1 cup water (double for 4 people) and the broth concentrate(s) to a boil in a small pot. Wash and dry all produce. Halve the tomatoes. Mince or grate the garlic. Roughly chop the parsley and half the kale. Thinly slice the olives.
Cook the quinoa: Add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min.
Make the kale chips: Meanwhile, toss the large kale pieces with a drizzle of oil on a baking sheet. Season with salt. Bake until crispy and slightly browned, 5-7 min. (TIP: Keep your eyes on the kale so it doesn’t burn!)
Cook the veggies: Heat a large pan over medium heat. Add a drizzle of oil, then the chopped kale, garlic and tomatoes. Cook, stirring often, until the tomatoes soften, 4-6 min.
Add a drizzle of oil, quinoa and 1 tbsp vinegar (1 bottle for 4 people) to the pan and stir to combine. Season with salt and pepper.
Finish and serve: Divide the quinoa bowl between plates and top with the parsley, goat cheese, olives, and kale chips. Enjoy!