Mediterranean Quinoa Bowl

🥘 Ingredients

• almonds
  2 oz
• feta cheese
  ½ cup
• garlic
  4 clove
• grape tomatoes
  2 bunch
• kale
  2 bunch
• mixed olives
  2 oz
• olive oil (divided)
  4 tbsp
• parsley
  2 bunch
• pepper
• quinoa
  1.5 c
• red wine vinegar
  2 tbsp
• salt
• veggie stock concentrate
  2 unit
• water
  1.5 c

🍳 Cookware

• small pot
• baking sheet
• knife
• medium pan

1. 1

   Preheat oven to 400 degrees. In a small pot , bring water to a boil with veggie stock concentrate . Add quinoa , cover, and reduce to a simmer over medium-low heat for ⏱️ 15 minutes . Set aside.

   water: 1.5 c, veggie stock concentrate: 2 unit, quinoa: 1.5 c
2. 

   2

   Meanwhile, remove and discard the stems from kale . Tear half the kale leaves into bite-sized pieces and spread in a single layer on a baking sheet . Toss with ½ tablespoon olive oil and season with salt and pepper . Bake for ⏱️ 5 minutes to ⏱️ 7 minutes , until crispy and slightly browned. Be careful not to let them burn!

   kale: 2 bunch, olive oil: 4 tbsp (divided), salt, pepper
3. 

   3

   While the kale bakes, use a knife to halve grape tomatoes and mixed olives . Mince or grate garlic . Finely chop parsley . Thinly slice remaining kale. Don't forget to check on the kale chips!

   grape tomatoes: 2 bunch, mixed olives: 2 oz, garlic: 4 clove, parsley: 2 bunch
4. 

   4

   Heat ½ tablespoon olive oil in a medium pan over medium heat. Add the sliced kale and cook, tossing, ⏱️ 2 minutes to ⏱️ 3 minutes or until softened. Add the garlic, tomatoes, and almonds to the pan and cook, tossing, another ⏱️ 2 minutes to ⏱️ 3 minutes .

   almonds: 2 oz
5. 

   5

   Add 1 tablespoon of red wine vinegar to the pan and stir to combine. Stir in the parsley, olives, quinoa, and 1 tablespoon olive oil. Season with salt and pepper.

   red wine vinegar: 2 tbsp
6. 6

   Divide the quinoa salad between bowls and top with feta cheese and the crispy kale chips. Enjoy!

   feta cheese: ½ cup