Description
A nutritious and flavorful power bowl featuring quinoa, kale, and a bright lemon vinaigrette.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 bunch kale, stems removed and chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped red onion
- 1/4 cup chopped bell pepper
- 1/4 cup toasted pumpkin seeds
- For the Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the quinoa: Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Prepare the kale: In a large bowl, massage the chopped kale with a drizzle of olive oil and a pinch of salt for 1-2 minutes until softened.
- Make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- Assemble the bowls: Add the cooked quinoa, massaged kale, chickpeas, red onion, bell pepper, and pumpkin seeds to the large bowl with the kale.
- Dress the bowls: Pour the lemon vinaigrette over the ingredients in the bowl and toss gently to combine.
- Serve immediately.
Notes
- You can add other vegetables like cucumber, avocado, or cherry tomatoes.
- For extra protein, add grilled chicken or tofu.
- Store leftover vinaigrette in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: quinoa, kale, power bowl, lemon vinaigrette, healthy, vegetarian, lunch