Mediterranean Kale Quinoa Bowl

Do you remember the early 2000s when everything was in a wrap? Well now everything is in a bowl, because (according to the current trends) carbohydrates are bad. My sister-in-law developed this recipe for a kale quinoa bowl after eating a similar item at a little place in Boston with another of my sister-in-laws. They both have restrictive diets. Paleo, gluten-free, dairy-free, soy-free, sustainable, organic or something else that means, “expensive and time consuming to prepare”. All I can tell you is that this recipe satisfied their dietary needs. And it ought to it’s full of healthy stuff like quinoa and kale (plus it’s in a bowl not a wrap).

Kale and Quinoa

I am about to tell you my thoughts on quinoa and kale. But make no mistake the recipe tastes good and that is why I am sharing it.

Quinoa is a grain out of Peru and Bolivia with a long history of…..well,…..feeding people –Sorry I can’t actually wax interested in a grain. It grows, people eat it. I would say that’s the end of the story, but now it’s a wonder grain (#sarcasmfont). Those seeking unique dietary needs have hailed quinoa for it’s protein levels being so “high”. High is in quotes because the 8 grams in a cup of quinoa is pretty sad in comparison to the 46 grams in an equal mass of steak. So let’s get that out there right now! Quinoa is a grain with a little bit of protein. Just like how my Netflix que is entertainment with a little bit of documentary.

Kale is a leafy vegetable. I am not going to say it is a wonderful food. It’s a leafy vegetable. It tastes good some ways (like in a Mediterranean Kale and Quinoa Bowl) and it tastes terrible others (baked without fat and salt and called a “chip”). Currently, kale is is all the rage. I can’t eat out anywhere without seeing kale on the menu. I always thought of kale as that terrible vegetable that grows well in my garden and no one wants to eat. I guess there are loads of people that actually like it. They just don’t live in my house.

Except when I make this quinoa bowl

This recipe uses my sister in laws Greek Dressing recipe.  It’s super yummy and you can use it for other things like a greek salad or baste it over cooked veggies.  Really it’s this awesome way to make healthy veggies taste better.

Print

Mediterranean Kale and Quinoa Bowl

Ingredients

• 1 cup quinoa
• 2 cups chicken broth
• 2 cups baby kale
• 2 tomatoes chopped
• 1/2 cup kalamata olived , halved
• 1/3 cup pine nuts
• 2 cups chicken breast , cooked and chopped
• 1 batch Stacy’s Greek Dressing

Instructions

1. Place the quinoa in a chicken broth and bring to a boil. Cover and cook on low for 15-20 minutes until the broth is absorbed.
2. While the quinoa cools prepare the dressing and chop all the vegetables.
3. When the quinoa I no longer hot toss wit with the kale, tomatoes, olives, pine nutes and chicken
4. Top with the dressing and toss again
5. Serve