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How To Make A Delicious Kale-Quinoa Bowl In 20 Minutes

This is going to save your soul, over and over.

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My mom first made this food52 recipe for me when I was home from my freshman year of college. I had been living mostly off pretzels, cookies, and cheap alcohol. It tasted like real food! I've made it more times than I can count, but with a few budget-friendly changes: I use feta instead of goat cheese, normal lemon instead of meyer, and I don't have walnut oil, so I use olive oil. Also, I usually use almonds instead of pine nuts since pine nuts are $$. And I love a handful of dried cranberries in there. —Brette Warshaw

Serves 2-3:

2 cups water

1 cup quinoa

1 bunch kale (any kind will work), washed and chopped into 1" pieces

1 lemon, zested and juiced

2 scallions, minced

1 tablespoon olive oil

3 tablespoons toasted pine nuts or toasted chopped almonds

1/4 cup crumbled goat cheese or feta cheese

salt and pepper

optional: hand full of dried cranberries (not pictured)

*to toast the nuts, put them in a saute pan (no oil) over low heat, stirring occasionally, until golden brown, about 3-4 minutes.

1. Bring 2 cups water to boil in a covered pot with a large pinch of salt.

Izy Hossack

The pot should be covered so that none of the water evaporates because you need the right ratio of water to quinoa.

Recipe from Food52.

Photos by Izy Hossack.

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