Mediterranean Kale Quinoa Bowl

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A finished bowl of Mediterranean Kale and QuinoaDo 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.

Delicious mix of Quinoa and fresh herbsQuinoa 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.

Ingredients for a Meditereanean bowlKale 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.

Mediterranean Kale and Quinoa Bowl


  • 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


  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

With fresh ingredients and gluten free you can easily make this for any summer dinner


Annette Barney

Annette Barney

I live in the mountains of Utah. Yes, I am also a member of The Church of Jesus Christ of Latter-Day Saints I love hot pink, XC skiing, running, hot chocolate, yoga, romance novels,traveling for fun, volunteering and, of course, origami. I am a woman, a mom, a wife and a daughter of God. I believe that everything tastes better with a little bacon or a little chocolate but not both.