Quinoa and Kale Power Bowl
Quinoa and kale are not only the trendy meal of choice for health fanatics. They are extremely versatile and affordable food options that should be in your kitchen too! They can be served sweet or savoury, and both are high in fibre.
This quinoa and kale bowl packs the perfect boost of energy for a long day at work or school. Check out the recipe below!
Ingredients (Serves 6)
1 cup of of yellow quinoa (I mixed 1/2 cup of yellow quinoa with 1/2 cup of red quinoa)
2 cups of water
1/4 cup of cranberries
A handful of shredded coconut
2 sticks of green onion, diced
1 kiwi, finely diced
1/4 cup of apricots, diced
1/4 red pepper, diced
2 tablespoons of coconut oil
1 tablespoon of maple syrup
Salt and pepper to taste
1/2 teaspoon of balsamic vinegar
1/2 lemon, juiced
1 orange, juiced
1/4 cup of slivered almonds
1/4 cup of pumpkin seeds
4 small radishes
1 orange, juice and zest
1/2 lemon, juice and zest
2 cups of kale
1/8 teaspoon of nutmeg
1/4 teaspoon of cinnamon
1/4 teaspoon cayenne pepper
Rinse the quinoa with cold water in a strainer to remove any impurities.
Get 2 cups of water ready to cook your one cup of rinsed quinoa.
First, add 1 tablespoon coconut oil to a frying pan on medium heat. Once it gets hot, add the quinoa and stir.
Season with salt and pepper (not too much as this is primarily a sweet dish).
Add the maple syrup, stir, then add the 2 cups of water.
Stir and bring to a boil. Once it starts boiling, cover the pan and reduce the heat to a simmer.
Cook for 10-12 minutes or until the water has evaporated.
Remove the quinoa from the stove and fluff with a fork.
Preheat your oven to 400℉.
Slice the radishes into medallions (circles) that are about 1 centimetre in thickness.
Place them on a sheet pan that is covered with foil and oiled so that they do not stick.
Place in the oven and cook for 4 minutes then turn over and cook for another 4 minutes.
Once they get crispy, take them out of the oven.
Add the cooked quinoa to the bowl along with the cranberries, green onion, kiwi, apricots, and red pepper. Mix together.
Combine the balsamic vinegar, orange juice and lemon juice together to make a dressing.
Pour dressing over the quinoa.
Add the shredded coconut, and then mix all ingredients together.
Wash the kale and rip into bite-sized pieces with your hands.
Spread kale apart on a paper towel to dry.
Get a sauté pan heating up on medium heat and add 1 tablespoon of coconut oil. Once it’s hot, add the kale.
Immediately add the orange juice, lemon juice, nutmeg, cinnamon, and cayenne pepper to the kale.
Mix with a wooden spoon and cover the pan with a lid for roughly 20 seconds.
Once the kale has started wilting, it has absorbed the flavours. Don’t leave the kale in too long or else it will get soggy.
Reserve the kale in a bowl.
First, add the quinoa to the middle of a bowl.
Place the kale around the sides of the bowl.
Top the quinoa with the slivered almonds, pumpkin seeds, and radish slices.