Green Goddess Quinoa Bowl

Ingredients

• 1.5 cup low-sodium vegetable broth
• 0.75 cup tricolor or red quinoa (rinsed)
• 0.5 tsp salt
• 5 oz baby kale
• 0.75 cup Green Goddess Dressing (see notes for homemade version)
• 15 oz chickpeas (1 can, rinsed and drained)
• 1 cup grape or cherry tomatoes (halved)
• 1 carrot (large, coarsely shredded (about 3/4 cup))
• 0.5 cup dried cherries or raisins
• 2 tbsp toasted hazelnuts (chopped)

Steps

1. 1

   Bring vegetable broth to a boil in a small saucepan over high heat.

2. 2

   Add rinsed quinoa and salt to the boiling broth; reduce heat to medium-low.

3. 3

   Simmer, covered, until quinoa is tender and liquid is absorbed, about 15 minutes.

4. 4

   Drain any excess broth if needed. Spread the cooked quinoa on a rimmed baking sheet to cool while you prepare the remaining ingredients.

5. 5

   In a large bowl, toss the baby kale with half of the Green Goddess Dressing until coated.

6. 6

   Divide the dressed kale among 4 serving bowls.

7. 7

   Top each bowl with portions of the cooled quinoa, rinsed chickpeas, halved tomatoes, shredded carrot, and dried cherries.

8. 8

   Drizzle the remaining dressing over the bowls and sprinkle with chopped toasted hazelnuts before serving.

Notes

Green Goddess Dressing Variation: Combine 1 cup mayonnaise (or Greek yogurt), 3/4 cup sour cream, 1/2 cup parsley, 1/2 cup tarragon, 1/3 cup chives, 2 tbsp lemon juice, 1 anchovy fillet, 1 tsp minced garlic, 1/4 tsp salt, 1/8 tsp pepper, and a pinch of cayenne in a blender. Process until nearly smooth. Meal Prep Tip: Store the dressing separately and do not toss the kale in Step 5 until ready to eat to prevent wilting.

Nutrition per serving

• main
• salad
• vegetarian
• healthy
• meal-prep
• quinoa
• high-fiber