Here’s an easy quinoa kale bowl recipe that’ll keep you energized through your work day or workout. This recipe is pretty clean and simple because it cuts the extra stuff like soy sauce, honey, and other popular condiments.
Grab a fork and chow down this delicious power bowl on the go!
|Quinoa, uncooked||1/2 cup|
|Shrimp, uncooked||8 oz|
|Cherry tomato, halved||12 oz|
|Shredded carrots||1/4 cup|
|Shredded purple cabbage||1/4 cup|
|Sunflower seeds||2 Tbsp|
|Minced garlic||1/2 Tsp|
|Black pepper||1/2 Tsp|
|Extra virgin olive oil||1 Tbsp|
- In a small non-stick pot, add 2 cups of water and bring the quinoa to boil.
- Add the shrimp to a pot of boiling water and simmer for 5 minutes or until they’re light pink in color.
- In a non-stick pan, add one tablespoon of olive oil and sauté the minced garlic till they’re slightly golden.
- Throw in the shrimp and toss until the garlic is golden. Add lemon juice to shrimp and garlic mixture.
- Take out the shrimp from the pan. Add in the carrots and cabbage and toss till they’re softened.
- Remove the stems from the kale leaves and add them into the sauté mixture. Toss the kale leaves in the pan until they’re softened.
- Combine the sauteed mixture with the tomatoes and quinoa in a bowl. Add salt and pepper.
- Sprinkle with sunflower seeds and a seasoning blend of your choice on top and serve.
|Vitamin A||> 100% RDA|
|Vitamin C||>100% RDA|
- If you’re not down for raw tomatoes, broil the cherry tomatoes on low for 2 minutes.
- If you’re a meat-lover, boil the quinoa in meat broth for a flavorful (and less vegetarian) taste. Or add half of a chicken bouillon cube while boiling the quinoa.
- Also, be careful not to overcook the kale leaves so that they remain crisp.
How do you cook your kale or quinoa? Let me know what condiments you added when trying this recipe!