Open in App
Time
30 min
Level
Basic
Author
hellofresh

Kale Chip Quinoa Bowl | with Olives, Tomatoes, and Feta Cheese

gluten-free
veggie
milk
tree-nuts
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Preheat oven to 400 degrees. In a small pot, bring 1½ cups water and stock concentrate to a boil. Add quinoa. Cover, reduce heat to medium-low, and let simmer until tender, about 15 minutes. Keep covered and set aside
2
Wash and dry all produce. Meanwhile, remove and discard kale ribs and stems. Tear half the leaves into large bite-sized pieces. Toss on a baking sheet with a drizzle of olive oil, then spread out in a single layer. Season with salt and pepper. Bake until crisp and lightly browned, 5-7 minutes. Set aside
3
Halve tomatoes lengthwise. Thinly slice olives. Mince or grate garlic. Roughly chop parsley and remaining kale.
4
Heat a drizzle of olive oil in a large pan over medium heat. Add chopped kale and cook, tossing, until softened, 2-3 minutes. Add garlic, tomatoes, and pine nuts and cook, tossing, until tomatoes and pine nuts are warmed through, another 2-3 minutes.
5
Pour 1 TBSP red wine vinegar (we sent more) into pan. Stir to combine. Add parsley, quinoa, and a large drizzle of olive oil. Toss to combine. Season with salt and pepper.
6
Divide quinoa mixture between bowls. Top with feta cheese, olives, and kale chips and serve.
Micro nutrients
Total weight
279.54g
Carbs
61.58g
Dietary fiber
7.49g
Sugar
4.83g
Fats
32.7g
Saturated
8.39g
Poly
8.04g
Mono
13.12g
Trans
0.41g
Proteins
19.43g
Calcium
91.63%
Iron
97.52%
Magnesium
33.81%
Vitamin C
229.38%
Vitamin A
411.63%
Vitamin B6
15.53%
Vitamin D
1.65%
Vitamin B12
55.03%
Sodium
47.09%
Potassium
45.26%
Cholesterol
21.9%
Percentages are based on a diet of 2000 calories a day.
Learn more
in our blog
Yamfit will help you to find out what diet is right for your long and high flight!