Ingredients with Measurements:
- 2 cups cooked quinoa
- 2 cups kale, chopped
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced orange bell pepper
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Special Equipment Needed:
- Large bowl
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
Step-by-Step Instructions:
1. In a large bowl, combine the cooked quinoa, kale, red onion, red bell pepper, yellow bell pepper, and orange bell pepper.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, garlic powder, onion powder, oregano, basil, sea salt, and black pepper.
3. Pour the dressing over the quinoa and vegetables and mix until everything is evenly coated.
4. Serve the Kale & Quinoa Mandala Bowl immediately.
Time:
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Temperature: N/A
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 14 g
Carbohydrates: 28 g
Protein: 6 g
Substitutions for Ingredients:
- Olive oil can be substituted with avocado oil.
- Apple cider vinegar can be substituted with white wine vinegar.
- Dried oregano can be substituted with fresh oregano.
- Dried basil can be substituted with fresh basil.
Variations:
- Add cooked chickpeas or black beans for added protein.
- Add diced avocado for added creaminess.
- Add diced jalapeño for added heat.
Tips and Tricks:
- Make sure to use cooked quinoa for this recipe.
- If you don't have all the bell peppers, you can use any combination of bell peppers that you have on hand.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or on the stovetop.
Presentation Ideas:
This Kale & Quinoa Mandala Bowl can be served in individual bowls or on a large platter.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Toasted nuts, such as almonds or walnuts
- Crumbled feta cheese
Pairings:
This Kale & Quinoa Mandala Bowl pairs well with grilled chicken or fish.
Suggested Side Dishes:
- Roasted vegetables
- Baked sweet potato fries
- Green salad
Troubleshooting Advice:
If the quinoa is not cooked through, you can add a few tablespoons of water to the bowl and microwave it for a few minutes until it is cooked through.
Food Safety Advice:
Make sure to store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Quinoa has been a staple food in South American cultures for centuries. It is a nutrient-dense grain that is high in protein and fiber.
Flavor Profiles:
This Kale & Quinoa Mandala Bowl has a savory and slightly tangy flavor.
Serving Suggestions:
This Kale & Quinoa Mandala Bowl can be served as a main dish or as a side dish.
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