This quinoa power bowl combines fluffy quinoa, garlicky sautéed kale, crispy spiced chickpeas, creamy avocado, sweet tomatoes, snap peas, and crunchy pistachios, all finished with a zesty lemon dressing. Best of all, it is colorful, satisfying, and easy to prep for the week. Quinoa has earned its spot. In fact, the United Nations declared 2013 the International Year of Quinoa, and 37% of its proteins are essential amino acids that the body cannot produce on its own (Columbia University Irving Medical Center).
Key Takeaways
- Rinsing quinoa removes its natural bitter coating, called saponin.
- Quinoa, chickpeas, and pistachios together make a hearty, plant-based lunch.
- The components keep for up to 4 days, so you can prep a week of lunches at once.
What Is a Quinoa Power Bowl?
A quinoa power bowl is a balanced one-bowl meal built on a base of quinoa, topped with vegetables, a protein, healthy fats, and a flavorful dressing. Essentially, it is a template rather than a strict recipe.
As a result, you can swap ingredients based on the season or whatever is in your fridge. For instance, roasted sweet potatoes work well in winter, while cucumbers and peaches are great in summer.
Quinoa Power Bowl Ingredients
- Quinoa: White, red, or tricolor all work. However, rinse it well first.
- Kale: Sautéed briefly with garlic so it turns tender and bright.
- Chickpeas: First, they are pan-roasted with smoked paprika and cumin until crisp.
- Fresh vegetables: In addition, snap peas, cherry tomatoes, and red onion add crunch and color.
- Avocado and pistachios: Together, they add healthy fats and creaminess.
- Lemon dressing: Simply whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
How to Make a Quinoa Power Bowl
The full recipe card is at the end of this post. Here, meanwhile, are the steps.
1. Cook the quinoa. First, rinse the quinoa in a fine sieve. Then simmer it in water with a pinch of salt for 15 minutes, cover, and let it steam off the heat for 5 minutes.
2. Crisp the chickpeas. Next, cook the dried chickpeas in oil with paprika, cumin, and salt over medium-high heat for 8 to 10 minutes, until crisp.
3. Cook the kale. After that, sauté the kale with garlic and a pinch of salt for 2 to 3 minutes, until just wilted.
4. Whisk the dressing. Meanwhile, whisk together the olive oil, lemon juice, mustard, honey, salt, and pepper.
5. Build the bowls. Finally, divide the quinoa and kale among bowls. Top with chickpeas, avocado, tomatoes, snap peas, onion, and pistachios, then drizzle with dressing.
Tips for the Best Quinoa Power Bowl
- Always rinse quinoa. Otherwise, it can taste soapy and bitter.
- Fluff and cool. Spreading cooked quinoa on a tray stops it from getting mushy.
- Add avocado last. For meal prep, slice it just before eating so it stays green.
- Season every part. Similarly, a little salt on each component makes the whole bowl taste better.
Frequently Asked Questions
Can I meal prep a quinoa power bowl?
Yes. Store the quinoa, kale, chickpeas, and vegetables in containers for up to 4 days. However, keep the dressing and avocado separate until serving.
Is it gluten-free?
Yes. Quinoa is naturally gluten-free, and so are the other ingredients in this recipe.
Can I serve it warm?
Definitely. Simply serve the quinoa, kale, and chickpeas warm, and add the fresh toppings just before eating.
Final Thoughts
Ultimately, a quinoa power bowl is one of the easiest ways to eat well on a busy day. It is nourishing, colorful, and endlessly flexible.
For more fresh lunches, try our Asian crunch salad or our roasted vegetable soup.
AuthorEmma food bloggerDifficultyBeginnerFluffy quinoa topped with garlicky kale, crispy spiced chickpeas, avocado, fresh vegetables, and pistachios. Serves 4.
Quinoa and Kale
Crispy Chickpeas
Lemon Dressing
Toppings
Cook the quinoa. Combine the quinoa, water, and a pinch of salt. Bring to a boil, cover, and simmer 15 minutes. Rest 5 minutes off the heat, then fluff.
Crisp the chickpeas. Heat 1 tbsp oil in a skillet over medium-high heat. Add the chickpeas, paprika, cumin, and a pinch of salt. Cook 8–10 minutes, shaking the pan, until crisp.
Cook the kale. In the same pan, warm 1 tbsp oil with the garlic. Add the kale and a pinch of salt and cook 2–3 minutes until just wilted.
Make the dressing. Whisk the olive oil, lemon juice, mustard, honey, pepper, and a pinch of salt.
Build the bowls. Divide the quinoa and kale among 4 bowls. Top with chickpeas, avocado, tomatoes, snap peas, red onion, and pistachios. Drizzle with dressing and serve.
4 servings
1 bowl
- Amount per serving
- Calories640
- % Daily Value *
- Total Fat 39g50%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 718mg32%
- Total Carbohydrate 58g22%
- Dietary Fiber 15g54%
- Total Sugars 6g
- Protein 15g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Quinoa and Kale
Crispy Chickpeas
Lemon Dressing
Toppings
Sources
- Columbia University Irving Medical Center, 2013: The International Year of Quinoa, August 2013
