Quinoa Power Bowl

Quinoa and Kale

1 cup quinoa, rinsed (170g)

2 water

1 tbsp olive oil

2 garlic, minced

1 kale, stems removed and chopped

Crispy Chickpeas

1 can chickpeas (15 oz), drained and patted dry

1 tbsp olive oil

1 tsp smoked paprika

½ tsp ground cumin

Lemon Dressing

3 tbsp extra-virgin olive oil

2 tbsp lemon juice

1 tsp Dijon mustard

1 tsp honey

¼ tsp black pepper

Toppings

2 ripe avocados, sliced

1 cup cherry tomatoes or chopped tomato

1 cup snap peas

¼ red onion, diced

⅓ cup shelled pistachios (40g)

1 tsp salt, divided across components

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.

Nutrition Facts

4 servings

Serving size

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.

Print Options:

Quinoa Power Bowl

Quinoa and Kale

Crispy Chickpeas

Lemon Dressing

Toppings