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Green Goddess Quinoa Bowl

With hearty quinoa and sturdy vegetables, this nutrient-dense bowl is ideal for meal prep. Store the green goddess dressing separately and omit coating the baby kale in Step 2; toss with dressing just before serving.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 508
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 1/2 cups low-sodium vegetable broth
  • 3/4 cup tricolor or red quinoa, rinsed
  • 1/2 teaspoon salt
  • 5 ounces baby kale
  • 3/4 cup Green Goddess Dressing see footnote
  • 1 15-ounces can chickpeas, rinsed and drained
  • 1 cup grape or cherry tomatoes, halved
  • 1 large carrot, coarsely shredded 3/4 cup
  • 1/2 cup dried cherries or raisins
  • 2 tablespoons chopped toasted hazelnuts

Method
 

  1. Bring broth to a boil in a small saucepan over high heat. Add quinoa and salt; reduce heat to medium-low. Simmer, covered, until quinoa is tender, about 15 minutes. Drain excess broth, if needed. Spread quinoa on a rimmed baking sheet to cool while preparing remaining ingredients.
  2. Toss kale with half of the Green Goddess Dressing in a large bowl. Divide among 4 bowls. Top with quinoa, chickpeas, tomatoes, carrot, and dried cherries. Drizzle with remaining dressing. Sprinkle with hazelnuts.

Nutrition

Calories: 508kcalCarbohydrates: 58gProtein: 12gFat: 26gSaturated Fat: 3gCholesterol: 18mgSodium: 1009mgFiber: 11gSugar: 24g

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