Mediterranean Quinoa Bowl with Crispy Kale Chips

🥘 Ingredients

• almonds
  ¼ cup
• black pepper
  1 tsp
• feta cheese
  ½ cup
• garlic
  2 cloves
• grape tomatoes
  2 c
• kale
  1 bunch
• mixed olives
  ½ cup
• olive oil
  4 tbsp
• parsley
  ¼ cup
• quinoa
  ¾ cup
• red wine vinegar
  1 tbsp
• salt
  1 tsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium pot
• baking sheet
• medium skillet

1. 1

   Preheat oven to 400 degrees. In a medium pot , bring 1 ½ cups 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.

   veggie stock concentrate: 1 unit, quinoa: ¾ cup
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 tbsp olive oil and season with salt and black pepper . Bake for ⏱️ 5 minutes to ⏱️ 7 minutes , until crispy and slightly browned. Be careful not to let them burn!

   kale: 1 bunch, olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While the kale bakes, halve the 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 c, mixed olives: ½ cup, garlic: 2 cloves, parsley: ¼ cup
4. 

   4

   Heat ½ tbsp olive oil in a medium skillet 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 .

   olive oil: 2 tbsp, almonds: ¼ cup
5. 

   5

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

   red wine vinegar: 1 tbsp
6. 6

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

   feta cheese: ½ cup