Fluffy quinoa topped with garlicky kale, crispy spiced chickpeas, avocado, fresh vegetables, and pistachios. Serves 4.
Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
Quinoa and Kale
1cupquinoa, rinsed (170g)
2water
1tbspolive oil
2garlic, minced
1kale, stems removed and chopped
Crispy Chickpeas
1canchickpeas (15 oz), drained and patted dry
1tbspolive oil
1tspsmoked paprika
½tspground cumin
Lemon Dressing
3tbspextra-virgin olive oil
2tbsplemon juice
1tspDijon mustard
1tsphoney
¼tspblack pepper
Toppings
2ripe avocados, sliced
1cupcherry tomatoes or chopped tomato
1cupsnap peas
¼red onion, diced
⅓cupshelled pistachios (40g)
1tspsalt, divided across components
1
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.
2
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.
3
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.
4
Make the dressing. Whisk the olive oil, lemon juice, mustard, honey, pepper, and a pinch of salt.
5
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.
Nutrition Facts
4 servings
Serving size
1 bowl
Amount per serving
Calories640
% Daily Value *
Total Fat39g50%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol0mg
Sodium718mg32%
Total Carbohydrate58g22%
Dietary Fiber 15g54%
Total Sugars 6g
Protein15g
* 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
1cupquinoa, rinsed (170g)
2water
1tbspolive oil
2garlic, minced
1kale, stems removed and chopped
Crispy Chickpeas
1canchickpeas (15 oz), drained and patted dry
1tbspolive oil
1tspsmoked paprika
½tspground cumin
Lemon Dressing
3tbspextra-virgin olive oil
2tbsplemon juice
1tspDijon mustard
1tsphoney
¼tspblack pepper
Toppings
2ripe avocados, sliced
1cupcherry tomatoes or chopped tomato
1cupsnap peas
¼red onion, diced
⅓cupshelled pistachios (40g)
1tspsalt, divided across components
Directions
1
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.
2
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.
3
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.
4
Make the dressing. Whisk the olive oil, lemon juice, mustard, honey, pepper, and a pinch of salt.
5
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.
AuthorEmma food bloggerDifficultyBeginner
