Mediterranean Quinoa Bowl with Crispy Kale Chips

This quinoa bowl brings together the vibrant flavors of the Mediterranean in one hearty dish. Fluffy quinoa is tossed with briny olives, sweet grape tomatoes, creamy feta and fresh parsley, then topped with crunchy homemade kale chips for an irresistible texture contrast.

Perfect for a quick weeknight dinner, this bowl is naturally gluten-free and packed with plant-based protein. The crispy kale chips add a special touch that elevates the whole meal. Customize with your favorite mix-ins for a versatile recipe you’ll make again and again.

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Ingredients

1 bunch KaleView ingredient guideLike ingredientDislike ingredient

0.75 cup QuinoaView ingredient guideLike ingredientDislike ingredient

1 ounce Mixed OlivesView ingredient guideLike ingredientDislike ingredient

0.25 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 bunch Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 bunch ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. In a small pot, bring 1 1/2 cups water and the veggie stock concentrate to a boil. Add quinoa, cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and set aside.
2. Meanwhile, remove and discard the kale stems. Tear half the kale leaves into bite-sized pieces and spread on a baking sheet. Drizzle with 1/2 tablespoon olive oil, season with salt and pepper and toss to coat. Bake for 5-7 minutes until crispy and lightly browned. Watch closely to prevent burning.
3. While the kale bakes, halve the grape tomatoes and olives. Mince or grate the garlic. Finely chop the parsley. Thinly slice the remaining kale.
4. Heat 1/2 tablespoon olive oil in a medium pan over medium heat. Add the sliced kale and cook, tossing, for 2-3 minutes until softened. Add the garlic, tomatoes and almonds and cook another 2-3 minutes.
5. Stir in 1 tablespoon red wine vinegar, then add the parsley, olives, cooked quinoa and remaining 1 tablespoon olive oil. Mix well and season with salt and pepper to taste.
6. Divide the quinoa salad among bowls. Top with crumbled feta cheese and the crispy kale chips. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with couscous, farro or brown rice. Adjust cooking time and liquid accordingly.

How do I store leftovers?

Store the quinoa salad and kale chips separately in airtight containers in the refrigerator for up to 3 days. Reheat the salad and add the chips just before serving to maintain crunch.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as written. Ensure all packaged ingredients, like stock concentrate, are certified gluten-free if needed.