30 Minutes Creamy Kale Quinoa Bowl
A creamy, tangy Kale Caesar Quinoa Bowl that’s packed with protein, fiber, and healthy fats. Quick, easy, and perfect for meal prep, this plant-based salad makes a satisfying lunch or dinner in just 35 minutes.
Equipment
- 1 medium saucepan (for cooking quinoa)
- 1 large mixing bowl (for kale and quinoa)
- 1 small bowl for dressing
- 1 whisk (for mixing dressing)
- Measuring Cups and Spoons
Ingredients
- 1 cup quinoa
- 2 tbsp hot water
- 2 tbsp reduced-fat mayonnaise
- 1.5 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/4 cup black olives diced (Kalamata recommended)
- 1/4 tsp black pepper
- 1 garlic clove minced
- 1/3 cup Parmesan cheese grated
- 6 cups Lacinato kale stems removed and chopped
- 2 tbsp pine nuts
Instructions
- Prepare the Quinoa: Rinse 1 cup of quinoa thoroughly under cold running water to remove any bitter saponins. This ensures a clean, nutty flavor. In a medium saucepan, combine the rinsed quinoa with 2 cups of water (or follow package instructions) and a pinch of salt. Bring it to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15–20 minutes until the quinoa has absorbed all the water and becomes tender. After cooking, fluff the quinoa with a fork to separate the grains and set aside to slightly cool.
- Soften the Kale: While the quinoa is cooking, prepare the kale. Remove the thick stems from 6 cups of Lacinato kale and chop the leaves into bite-sized pieces. Place the kale in a large mixing bowl. To reduce bitterness and improve texture, massage the kale gently for 1–2 minutes. You can drizzle a few drops of olive oil or lemon juice to help with the massaging process. The leaves should become softer, slightly wilted, and more tender without losing their vibrant green color.
- Make the Caesar Dressing: In a small bowl, combine 2 tablespoons of hot water with 2 tablespoons of reduced-fat mayonnaise. Add 1.5 tablespoons of olive oil, 1 tablespoon of fresh lemon juice, 1/4 cup of diced black olives (Kalamata works best), 1 minced garlic clove, and 1/4 teaspoon of freshly ground black pepper. Whisk the ingredients together vigorously until the mixture is smooth, creamy, and well-emulsified. Stir in half of the 1/3 cup of grated Parmesan cheese. Taste the dressing and adjust the seasoning, adding more lemon juice or pepper if desired. The dressing should be rich, tangy, and perfectly balanced.
- Combine Quinoa, Kale, and Dressing: Add the fluffed quinoa into the bowl with the massaged kale. Pour the freshly prepared dressing over the top. Using clean hands or salad tongs, gently toss the quinoa and kale with the dressing until every leaf and grain is coated evenly. Be careful not to overmix; you want the kale to remain slightly crisp while the quinoa absorbs the flavors.
- Garnish and Finish: Sprinkle the remaining Parmesan cheese over the dressed salad for a savory, cheesy finish. Lightly toast 2 tablespoons of pine nuts in a dry skillet over medium heat for 1–2 minutes, stirring constantly until they turn golden brown and fragrant. Sprinkle the toasted pine nuts on top of the salad to add a subtle crunch and nutty flavor.
- Serve or Store: Serve the Kale Caesar Quinoa Bowl immediately for a fresh, vibrant meal. If preparing for meal prep, store the dressing separately in a small container to maintain the salad’s texture. Pack the kale and quinoa mixture in airtight containers, and add the dressing just before serving. This salad keeps well in the refrigerator for up to 3 days, making it an ideal option for quick lunches or dinners.
Notes
- This salad is highly versatile: you can swap Lacinato kale for baby spinach or romaine for a milder taste.
- For extra protein, add chickpeas, grilled chicken, or tofu.
- Toasting the pine nuts enhances their flavor and crunch, making a big difference in the salad’s texture.
- The dressing can be made in advance and stored in the refrigerator for up to 3 days.
- If you prefer a creamier dressing, add an extra teaspoon of mayonnaise or a splash of Greek yogurt.
