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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.


Recipe from Food52.

Photos by Izy Hossack.

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