Recipe Of The Week: Quinoa And Kale Bowl With Meyer Lemon Oil
Prep these ingredients ahead of time and, in less than 5 minutes, you can have a meal with all the nutrients you need in one simple bowl.
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Prep these ingredients ahead of time and in less than 5 minutes you can have a meal with all the nutrients you need in one simple bowl. Meyer lemon oil adds a special touch, and the extra can be kept on hand for dressings, sauces or garnish.
Makes 4 bowls
4 cups cooked quinoa
4 cups finely chopped kale leaves
¼ cup fresh mint, finely chopped
1 large avocado, sliced
¼ cup pepitas (dry roasted pumpkin seeds)
3 meyer lemons
½ cup olive oil
2 cloves garlic
1 tsp sea salt
½ tsp fresh cracked pepper
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1. In a small saucepan, heat the oil, garlic, salt and pepper over low heat. Cut two of the lemons in half and juice into the pan. Quarter the lemon halves, once juiced and add to the pan as well. Let simmer for 30 minutes, covered. Turn off heat and let sit until cool. Store oil in a jar with a lid.
2. Toss the quinoa, kale and mint together in a large bowl. Divide equally into 4 bowls or plastic containers (unless serving family style).
3. Serve each bowl with ¼ of the avocado slices and 1 TBSP pepitas scattered over the top.
4. Drizzle with 1 TBSP of the lemon oil, and serve with a wedge of meyer lemon, if desired.
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More recipes from Jessica Cerra.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.