Easy Kale Quinoa Lunch Bowls


These kale quinoa lunch bowls are the perfect plant based or vegan lunch! They’re full of healthy, nutrient-dense ingredients like kale, quinoa, chickpeas, carrots and bell pepper.

Easy Kale Quinoa Lunch Bowls

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 1x
Diet: Vegan

Category: Lunch
Method: Stovetop
Cuisine: Vegan


  • 1 cup dry quinoa
  • 1 bunch Tuscan kale 
  • 15-ounce can chickpeas
  • 1/4 cup finely chopped shallot (or red onion or green onion)
  • 1 bell pepper
  • 2 carrots
  • 1/4 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small pinch curry powder*
  • 1 large garlic clove, peeled and grated
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper
  • Optional add-ins: Chopped almonds or other nuts, chopped apples, chopped cucumber, vegan cheese, etc.


  1. Make the quinoa: Go to Stovetop Quinoa or Instant Pot Quinoa. Make it in advance OR if serving immediately, bring the quinoa to room temperature: spread it in a single layer on a baking sheet and freeze it for 2 to 3 minutes until it cools.
  2. Prep the kale: Chop the kale. Sprinkle the kale with 1 pinch kosher salt. Coat your hands with a few drops of olive oil and massage the kale leaves for 2 to 3 minutes until all pieces are tender.
  3. Prep the other veggies: Finely chop the onion or shallot. Dice the pepper. Peel and dice the carrots. 
  4. Mix the dressing: In a medium bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, curry powder, and grated garlic. 
  5. Mix the salad: Mix the quinoa and vegetables together with the dressing and the 1/2 teaspoon kosher salt and fresh ground pepper. Add more kosher salt to taste. Stores up to 3 days refrigerated (you may need to add a pinch of salt before serving since it looses saltiness over time). 


* A small pinch adds complexity without the flavor of curry in the salad.

Credit article : https://www acouplecooks com/easy-vegan-lunch-ideas/
Published By : https://www.alhadiid-z.us

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