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1327 Superior St, Ste 101, Sandpoint, ID 83864

Tel: 208-263-9757

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  • Alyce Ispirescu

Kale Quinoa Bowl

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: 2-3 servings

Serving Size: 1 bowl


This dish is gluten free, vegan, and clean! Perfect if you want something quick and easy as it is ready in 20 minutes. Not to mention filling and protein-packed. The fresh ginger really makes this dish and make it light and fresh.


Ingredients

  • ¾ cup quinoa

  • 1 tablespoon coconut oil

  • ½ of a red onion, chopped

  • 1 clove garlic, minced

  • 3 cups kale, torn

  • 2 cups chopped broccoli florets

  • 4 ounces tempeh, crumbled

  • 2 tablespoons soy sauce

  • 2 tablespoons water

  • ½ tablespoon dijon mustard

  • juice from ½ a lemon

  • 1 teaspoon fresh grated ginger

  • black pepper and red pepper flakes to season

Instructions

  1. Cook the quinoa according to the instructions on the package.

  2. Meanwhile, heat the oil in a medium saucepan. Saute the onion for 2 minutes. Add in the garlic, kale, broccoli, and tempeh. Cook for another 3 minutes.

  3. In a small bowl, mix together the soy sauce, water, mustard, lemon, and ginger. Add to the vegetable mixture. Cook another 2-3 minutes. Top with black pepper and red pepper flakes.

  4. Divide the cooked quinoa in two bowls. Top with the vegetable/tempeh mixture. Serve!

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