Fresh green quinoa bowl

Savor a fresh meal with this Green Quinoa Bowl, featuring fluffy quinoa, crunchy kale, creamy avocado, and a tangy lemon-basil dressing. Perfect for a healthy lunch or light dinner!

  • 28 Feb 2025
  • Cook time 15 min
  • Prep time 5 min
  • 4 Servings
  • 10 Ingredients

Fresh green quinoa bowl

This fresh and zesty green quinoa bowl is a flavorful, nutrient-packed meal that's perfect for a light lunch or dinner. Combining the protein-rich quinoa with the nutritious kale, creamy avocado, and a hint of lemon, this recipe is both delicious and easy to prepare. The addition of yeast and basil brings out deeper flavors, while the seaweed adds a unique, savory touch.

Ingredients:

1 cup quinoa
170g
2 cups water
470g
1 cup kale
70g
1.50 tbsp lemon juice
22g
1 tbsp yeast
7g
1 tbsp basil
5g
1 sheet seaweed
3g
1 dash salt
0.40g
1 dash black pepper
1/10g
1 avocado
200g

Instructions:

1. Rinse the Quinoa:
- Start by rinsing the quinoa under cold water using a fine-mesh strainer. This helps remove the natural coating, called saponin, which can make it taste bitter or soapy.
2. Cook the Quinoa:
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water.
- Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is fully absorbed and the quinoa is tender.
- Remove from heat and let it sit, covered, for an additional 5 minutes.
- Fluff the quinoa with a fork and set it aside to cool slightly.
3. Prepare the Kale:
- While the quinoa is cooking, wash and chop the kale into bite-sized pieces.
- Blanch the kale by boiling it in water for 1-2 minutes until it turns a vibrant green, then immediately transfer it to a bowl of ice water to stop the cooking process.
- Drain the kale and set it aside.
4. Combine Ingredients:
- In a large mixing bowl, add the cooked quinoa, blanched kale, and lemon juice.
- Sprinkle in the nutritional yeast, chopped basil, and torn seaweed pieces.
- Season with a dash of salt and black pepper, to taste.
5. Prepare the Avocado:
- Cut the avocado in half, remove the pit, and dice the flesh into bite-sized cubes.
6. Assembly:
- Gently fold the diced avocado into the quinoa mixture.
- Taste and adjust seasoning if necessary.
7. Serve:
- Serve the fresh and zesty green quinoa bowl immediately, or refrigerate for a chilled option.

Tips:

- Rinse the quinoa thoroughly before cooking to remove its natural saponin coating, which can make it taste bitter.

- For added flavor, consider cooking the quinoa in vegetable broth instead of water.

- Massage the kale with a little bit of lemon juice and salt before adding it to the bowl to make it more tender.

- Use a ripe avocado for the best creamy texture.

- If you don't have fresh basil, you can substitute with dried basil, but reduce the quantity as dried herbs are more potent.

- To enhance the seaweed’s flavor, you can toast it lightly before crumbling it into the dish.

In just a few simple steps, you can create a nutritious and vibrant green quinoa bowl that’s bursting with fresh flavors. Perfect for a quick yet wholesome meal, this recipe offers all the benefits of plant-based ingredients while satisfying your taste buds. Enjoy it as a standalone dish or as a side to your favorite protein.

Nutrition Facts
Serving Size240 grams
Energy
Calories 150kcal7%
Protein
Protein 4.15g3%
Carbohydrates
Carbohydrates 16g4%
Fiber 6g15%
Sugar 0.99g1%
Fat
Fat 9g10%
Saturated 1.22g4%
Cholesterol 0.00mg-
Vitamins
Vitamin A 45ug5%
Choline 18mg3%
Vitamin B1 0.29mg24%
Vitamin B2 0.24mg19%
Vitamin B3 1.97mg12%
Vitamin B6 0.24mg14%
Vitamin B9 110ug28%
Vitamin B12 0.00ug0%
Vitamin C 24mg26%
Vitamin E 1.44mg10%
Vitamin K 80ug68%
Minerals
Calcium, Ca 70mg6%
Copper, Cu 0.21mg23%
Iron, Fe 1.29mg12%
Magnesium, Mg 55mg13%
Phosphorus, P 110mg9%
Potassium, K 400mg12%
Selenium, Se 1.70ug3%
Sodium, Na 60mg4%
Zinc, Zn 1.01mg9%
Water
Water 210g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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