How to Build a Kale & Quinoa Bowl

Quinoa and kale seem to be appearing everywhere on menus these days. You can usually find a variation of a "quinoa bowl" at any salad restaurant, but they run you at least $8. I sometimes get them at a local restaurant chain and shell out about $10 for a healthy and satisfying meal when I'm too lazy to cook. However, making your own quinoa bowl is so easy, and with a little preparation, you can throw one together in just a few minutes.

1. The first step to making a quinoa bowl is to cook the quinoa. Having cooked quinoa on hand cuts down on prep time and you can use the leftovers to make more quinoa bowls or other recipes such as quinoa fried rice. 

Cook quinoa in a 1 to 2 ratio of quinoa and water (1 cup quinoa + 2 cups water). Add a dash of salt and bring to a boil. Cover and turn the heat down low to simmer until all the water is absorbed and quinoa is fluffy, about 20 minutes.

2. Next, prepare the kale by removing the tough stems and tearing the leaves into small pieces. Drizzle with olive oil and salt to taste, then massage the kale to rub in the oil and distribute the salt. You will notice a change in the appearance; the kale will look more "cooked" and tender. Place kale in your serving bowl and top with a serving of cooked quinoa.

3. Add whatever veggies, proteins, and garnishes you like. Below is a list of things I like to add to my bowls for some ideas, but this is where you can customize  your bowl to your own preferences. Prepping these ingredients beforehand, like chopping veggies and roasting veggies, can also cut down on prep time.

4. Finish the bowl with your favorite dressing or sauce. In the one I made above, I made a quick spicy hummus dressing with sun-dried tomato hummus thinned with water and some sriracha sauce. Stir it all together and enjoy a nutritious and delicious meal!

The Base

shredded kale massaged with a drizzle of olive oil and salt to taste

pre-cooked quinoa 

The Veggies

corn

avocado

radishes

carrots

tomatoes

roasted veggies (brussels sprouts, butternut squash, cauliflower, sweet potato)

mushrooms

The Proteins

grilled chicken

baked tofu

beans

tuna

hard boiled egg

The Garnishes

toasted walnuts, almonds, pecans

sunflower/pumpkin seeds

dried cranberries, raisins, figs (chopped)

fresh herbs (cilantro, basil, chives)

shredded cheese, blue cheese crumbles

The Dressing

vinaigrette

peanut sauce

hummus 

tzatziki sauce

What are you favorite flavor combinations? 

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Tuna Brussels Sprout Salad

Happy Super Bowl Sunday! I don't really watch football at all, so today's kind of like a regular old Sunday for me. I'll be busy studying for my exams on Monday and Tuesday. I know, my life is so exciting, right?

When I get super busy, I tend to get really lazy about cooking. Especially when I'm cooking for one, my meals are usually very simple. I made this tuna salad for lunch today and added shredded brussels sprouts to boost the vegetable content. It's actually more "salad" than "tuna". The dressing is mayo-free and made with Greek yogurt for more protein. I threw in some shredded radishes and cranberries for added flavor, but this recipe is really customizable with whatever you usually like in your tuna salad. Try adding some chopped celery, onions, sunflower seeds, etc. I had my tuna salad on an open-faced sandwich, topped with some avocado. Yummy :)

Tuna Brussels Sprout Salad

You will need:

3 Tbsp Greek yogurt

juice of 1/2 lemon or lime

1 Tbsp Dijon mustard

salt and pepper to taste

1 6oz canned tuna

1.5 cups shredded brussels sprouts, about 6-7 sprouts

4 radishes, shredded

1/3 cup dried cranberries

To make the dressing, in a medium mixing bowl, whisk the yogurt, lemon juice, and Dijon mustard together. Season to taste with salt and pepper.

Drain the tuna and add to the dressing. Add the shredded brussels sprouts, radishes, and cranberries and stir to combine evenly. 

Make it vegetarian- use a can of lightly smashed garbanzo beans instead of the tuna. Add dulse flakes if you desire, for a more umami flavor.

Make it vegan- do the same to make it vegetarian, and sub 3 Tbsp vegan mayonnaise for the Greek yogurt. 

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