---
title: "Mediterranean Quinoa Bowl with Crispy Kale Chips"
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/mediterranean-quinoa-bowl-551c41de6ced6e21538b4569"
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens: [Milk, Tree Nuts]
tags: [Gluten Free, Veggie, Mediterranean, Quick]
rating: 4.0
rating_count: 368
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/mediterranean-quinoa-bowl.avif"
---
Preheat oven to 400 degrees. In a #medium pot{}, bring 1 ½ cups water to a boil with @veggie stock concentrate{1%unit}. Add @quinoa{¾%cup}, cover, and reduce to a simmer over medium-low heat for ~{15%minutes}. Set aside.

Meanwhile, remove and discard the stems from @kale{1%bunch}. 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{2%tbsp} and season with @salt{1%tsp} and @black pepper{1%tsp}. Bake for ~{5%minutes} to ~{7%minutes}, until crispy and slightly browned. Be careful not to let them burn!

While the kale bakes, halve the @grape tomatoes{1%pint} and @mixed olives{½%cup}. Mince or grate @garlic{2%cloves}. Finely chop @parsley{¼%cup}. Thinly slice remaining kale. Don't forget to check on the kale chips!

Heat ½ tbsp @olive oil{2%tbsp} 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{¼%cup} to the pan and cook, tossing, another ~{2%minutes} to ~{3%minutes}.

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

Divide the quinoa salad between plates and top with @feta cheese{½%cup} and the crispy kale chips. Enjoy!