Quinoa Bowl

I feel like I am a bit late getting on the quinoa train.  I never really had much exposure to eating it and until recently I have never really cooked it.  But now that I have “discovered” quinoa I see a wide range of possibilities to incorporate it into my cooking.

I happened to have some leftover quinoa in my fridge and decided to turn it into lunch.  Making quinoa is pretty simple and you can get my instructions for it making it in the recipe below.

I then made a cilantro lemon vinaigrette.  I added olive oil, water, cilantro, lemon juice, garlic, salt, honey and red wine vinegar to my food processor.  I processed until smooth.

I had some kale in my fridge so I decided to make some kale chips for my bowl.  I removed the stems and cut the leaves into chip size pieces.  I tossed in olive oil and salt and placed in a preheated oven for about 10 minutes.  When I removed from the oven I drizzled with lemon juice. 

I mixed with quinoa with the dressing and added a few veggies I had in the fridge. 

I topped the quinoa with my kale chips, a hard boiled egg and some sprouts.  My quinoa bowl made for a tasty lunch!

Cilantro Lemon Quinoa Bowl with Crispy Kale Chips
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Ingredients
  1. 1 cup quinoa
  2. big pinch of coarse sea salt
  3. 1/3 cup olive oil plus 1 TB, divided
  4. 2 handfuls of cilantro leaves and soft stems
  5. juice of 1 lemon, divided
  6. 1 clove garlic
  7. 1/2 tsp kosher salt, divided
  8. 1 tsp honey
  9. 2 TB red wine vinegar
  10. 1 small bunch of kale, stems and ribs removed, leaves torn into chip sized pieces
  11. 4 hard boiled eggs, for serving optional
  12. sprouts, for serving optional
Instructions
  1. Preheat oven to 350 degrees.
  2. Rinse quinoa through a fine mesh strainer thoroughly. Place quinoa in a medium sized pot with 1 3/4 cups of water and a large pinch of course sea salt. Bring to a boil, reduce to simmer and cover. Cook for 12-15 minutes until the liquid is absorbed. Remove from heat, place paper towel between the pot and lid and let it sit for at least 5 minutes.
  3. Meanwhile place 1/3 cup of the olive oil, 2 TB of water, cilantro, juice of half of the lemon, garlic, 1/4 tsp of the kosher salt, honey and red wine vinegar in a food processor. Process until combined.
  4. Toss the kale with the remaining TB of oil and 1/4 tsp of salt. Place on a baking sheet and bake 10-15 minutes until kale is crispy. Remove from oven and drizzle with remaining half of lemon juice.
  5. Fluff quinoa with a fork and mix with dressing. Feel free to stir in any vegetables you have on hand - cabbage, radish, carrots, peppers, etc. Divide among bowls. Top with kale chips, egg and sprouts, if using.
Notes
  1. Feel free to really make this recipe your own. Mix in any vegetables to your liking and get creative with the toppings!
Cooking with Rosemary http://www.cookingwithrosemary.com/

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