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Kaleidoscope of Kale and Quinoa Protein Power Bowl


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Serves 4 | Prep Time 20 | Cook Time 20

Why I Love This Recipe

Did you know that quinoa was considered a sacred 'mother grain' by the ancient Incas? They believed it had life-giving properties and even used it in religious ceremonies.


Ingredients You'll Need

1 cup quinoa, rinsed
2 cups vegetable or chicken broth
1 bunch kale (about 8 ounces), stems removed and leaves chopped (divided)
1 can (15 ounces) chickpeas, rinsed and drained
1 large avocado, diced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup toasted pumpkin seeds
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper, to taste


Directions

In a medium saucepan, combine the quinoa and broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes or until all the liquid has been absorbed and the quinoa is fluffy.


While the quinoa is cooking, prepare the dressing by whisking together the olive oil, vinegar, mustard, garlic, and a pinch of salt and pepper in a small bowl. Set aside.


In a large bowl, combine the cooked quinoa, half of the chopped kale, chickpeas, avocado, tomatoes, feta cheese, and pumpkin seeds.


Pour the dressing over the salad and toss gently to coat.


Divide the salad among serving bowls and top with the remaining chopped kale.


Serve immediately or refrigerate until ready to serve. The salad can be stored in an airtight container in the refrigerator for up to 3 days.


Pairs Well With

A refreshing glass of iced hibiscus tea, infused with a hint of lime and honey.


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