Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 bunch lacinato kale, stems removed and chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, chopped
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot with lid
- Large skillet
Step-by-step instructions:
1. Rinse quinoa in a fine mesh strainer and add to a large pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 15-20 minutes, or until all the water has been absorbed and the quinoa is tender.
2. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add chopped kale and season with salt, black pepper, garlic powder, onion powder, paprika, cumin, and chili powder. Cook for 5-7 minutes, or until the kale is wilted and tender.
3. To assemble the bowls, divide the cooked quinoa and seasoned kale between four bowls. Top each bowl with sliced avocado, cherry tomatoes, chopped red onion, and cilantro. Squeeze a wedge of lime over each bowl before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 325
- Total fat: 14g
- Total carbohydrates: 44g
- Dietary fiber: 10g
- Protein: 10g
Substitutions for ingredients:
- Quinoa can be substituted with brown rice or farro.
- Lacinato kale can be substituted with curly kale or spinach.
- Avocado can be substituted with sliced almonds or roasted chickpeas.
- Cherry tomatoes can be substituted with diced bell peppers or cucumber.
- Red onion can be substituted with sliced scallions or shallots.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add grilled chicken or shrimp for extra protein.
- Top with a fried egg for a breakfast bowl.
- Drizzle with tahini or hot sauce for added flavor.
Tips and tricks:
- Rinse quinoa before cooking to remove any bitterness.
- Massage kale with olive oil and salt before cooking to help break down the tough fibers.
- Use a variety of colorful vegetables for a visually appealing bowl.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl with the toppings arranged in a colorful and appealing way.
Garnishes:
- Sprinkle with sesame seeds or chopped nuts for added crunch.
Pairings:
- Serve with a side of roasted sweet potatoes or a simple green salad.
Suggested side dishes:
- Roasted sweet potatoes
- Simple green salad
Troubleshooting advice:
- If the quinoa is still crunchy after cooking, add a splash of water and cook for an additional 5 minutes.
Food safety advice:
- Make sure to rinse all vegetables before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Quinoa is a grain that originated in the Andean region of South America and has been a staple food for thousands of years.
Flavor profiles:
- This bowl is a combination of earthy quinoa, savory kale, and fresh vegetables with a hint of spice.
Serving suggestions:
- Serve as a main dish for a healthy and satisfying meal.
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