Mediterranean Quinoa Bowls
with roasted bell peppers / kale / mozzarella

Name: Mediterranean Quinoa Bowls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup Quinoa, uncooked; 2 cups Stock, any type; 6 oz Artichoke hearts, canned, chopped; 1/4 cup Kalamata olives, chopped; 4 leaves Kale, thinly sliced; 5 oz Cheese, mozzarella, shredded, cubed, if not pre-shredded; 2 Bell peppers, red; 1 Tbsp Oil, olive; 2 oz Walnut halves; 1 clove Garlic, chopped; 3 tsp Mustard, Dijon; 2 tsp Honey; 2 tsp Lemon juice; 1 Tbsp Vinegar, apple cider; 3 Tbsp Oil, cooking; 1 Tbsp Yogurt, plain or Greek

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

These healthy quinoa bowls are packed with nutritious ingredients that give the meal flavor, texture and lots of bright color.
Smarts: All of these ingredients hold up well to refrigeration, so the bowls are great for make-ahead lunches. Just keep the vinaigrette separate and add it before serving.

Proteins

Cheese

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Mediterranean Quinoa Bowls:

Quinoa, uncooked - 1 cup
Stock, any type - 2 cups
Artichoke hearts, canned - 6 oz , chopped
Kalamata olives - 1/4 cup , chopped
Kale - 4 leaves , thinly sliced
Cheese, mozzarella, shredded - 5 oz , cubed, if not pre-shredded
Bell peppers, red - 2
Oil, olive - 1 Tbsp
Walnut halves - 2 oz

Creamy Lemon Garlic Vinaigrette:

Garlic - 1 clove , chopped
Mustard, Dijon - 3 tsp
Honey - 2 tsp
Lemon juice - 2 tsp
Vinegar, apple cider - 1 Tbsp
Oil, cooking - 3 Tbsp
Yogurt, plain or Greek - 1 Tbsp

Prep

Quinoa - Double if making Thursday’s meal. Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
Make creamy lemon garlic vinaigrette - Chop garlic. Combine garlic, mustard, honey, lemon juice, vinegar, oil and yogurt. Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
Artichoke hearts / Olives - Rinse and drain artichoke hearts and olives. Roughly chop and combine. (Can be done up to 5 days ahead)
Kale / Cheese - Prep as directed. Store separately. (Can be done up to 3 days ahead)

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Make

Turn on the oven’s broiler. Core stem out of red peppers and place on a sheet pan. Slide the sheet pan under the broiler and cook peppers, rotating with tongs, until charred on both sides. Transfer peppers to a mixing bowl and cover with a plate for ~5 minutes to steam off skins. (Watch this videofor tips on how to roast peppers.)
While peppers steam, toss kale with olive oil and some salt. Use your hands to rub the olive oil and salt into the kale until kale is tender and shiny ("massage" the kale).
When bell peppers are cool enough to handle, peel off skins and chop. Combine with artichoke hearts and olives.
Assemble quinoa bowls by dividing quinoa (remember to save half if doubled) and kale between serving bowls. Top with bell pepper / artichoke / olive mixture, cheese and walnuts. Drizzle vinaigrette over top and enjoy!

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