Recipes
Global

Quinoa & Veg Bowl

A nourishing Andean-inspired dish featuring quinoa, kale, and juicy garden tomatoes.

Ingredients

  • 1 cup quinoa (store-bought)
  • 1–2 cups kale leaves
  • 1–2 tomatoes
  • 1 onion or green onion
  • Olive oil
  • Lemon or lime
  • Optional: avocado, pumpkin seeds, roasted vegetables

Method

  1. 1

    1

  2. 2

    2

  3. 3

    3

  4. 4

    4

  5. 5

    5

Swaps & variations

  • Spinach instead of kale
  • Brown rice instead of quinoa
  • Add protein: chickpeas, tofu, grilled chicken
  • Creamy dressing: tahini or yogurt-lime

Storing & freezing

Cooked quinoa stores 4–5 days refrigerated. Kale wilts quickly; add fresh if prepping ahead.

Grow it yourself

  • Thrives in poor soil, minimal water.,Direct sow when frost danger passes.,Full sun.,Colors vary—red, white, black. Quinoa
  • Cool-season crop; plant spring or fall.,Prefers moist, fertile soil.,Frost improves flavor. Kale
  • Full sun, deep watering, monthly compost. Tomatoes
  • Start from sets; need loose soil. Onions
  • Row covers protect kale from cabbage moths.
  • Neem oil repels aphids.
  • Marigolds improve soil health and deter nematodes.
  • Seed heads dry and brittle; rub between hands—if seeds release easily, harvest.,Rinse before cooking to remove natural bitterness (saponins). Quinoa
  • Harvest outer leaves first; avoid yellowing leaves. Kale
  • Pick once red and slightly soft. Tomatoes

Want meals like this matched to your goals and preferences?

Build my meal plan