Description
A nutritious and flavorful power bowl featuring quinoa, kale, and a bright lemon vinaigrette.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 bunch kale, stems removed and chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped red onion
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup pumpkin seeds
- For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the quinoa: Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Prepare the kale: In a large bowl, massage the chopped kale with a drizzle of olive oil and a pinch of salt for 1-2 minutes until softened.
- Make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- Assemble the bowls: Add the cooked quinoa, massaged kale, chickpeas, red onion, bell pepper, and pumpkin seeds to the large bowl with the kale.
- Dress and serve: Pour the lemon vinaigrette over the ingredients in the bowl. Toss gently to combine. Serve immediately.
Notes
- You can add other vegetables like cucumber, avocado, or cherry tomatoes.
- For added protein, include grilled chicken or tofu.
- Store leftover vinaigrette in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Lunch
- Method: Salad
- Cuisine: American