Refreshing, satisfying, and nutritious. Quinoa is loaded with toasted pistachio nuts, pops of blueberries, pan-fried kale, & peppery basil. This is all coated in a quick, homemade lemon juice dressing and topped with a creamy coconut yoghurt.
Fresh Blueberry, Kale & Quinoa Bowl
Fresh Blueberry, Kale & Quinoa Bowl
with coconut yoghurt
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Blueberries
- Coconut Yoghurt
- Fresh Basil
- Fresh Blueberries
- Kale
- Lemon
- Lemons
- Pistachio Nuts
- Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
QUICK QUINOA
Place the rinsed quinoa in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CHOP-CHOP
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FAIL-PROOF KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the shredded kale until slightly wilted, 2-3 minutes. Remove from the pan and cover.
ZESTY DRESSING
In a small bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning.
ADD THE FLAVOUR
When the quinoa is done, toss through ½ the rinsed berries, the wilted kale, ½ the torn basil, and ½ the toasted nuts.
SENSATIONAL SALAD
Plate up the loaded quinoa and top with the remaining berries, the remaining nuts, and the remaining basil. Drizzle over the lemon dressing and the coconut yoghurt. Serve any remaining lemon wedges on the side.
Quinoa - 100ml
Pistachio Nuts - 15g
Kale - 100g
Lemon - 1
Fresh Blueberries - 1 unit
Fresh Basil - 3g
Coconut Yoghurt - 50ml
QUICK QUINOA
Place the rinsed quinoa in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CHOP-CHOP
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FAIL-PROOF KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the shredded kale until slightly wilted, 2-3 minutes. Remove from the pan and cover.
ZESTY DRESSING
In a small bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning.
ADD THE FLAVOUR
When the quinoa is done, toss through ½ the rinsed berries, the wilted kale, ½ the torn basil, and ½ the toasted nuts.
SENSATIONAL SALAD
Plate up the loaded quinoa and top with the remaining berries, the remaining nuts, and the remaining basil. Drizzle over the lemon dressing and the coconut yoghurt. Serve any remaining lemon wedges on the side.
Quinoa - 200ml
Pistachio Nuts - 30g
Kale - 200g
Lemon - 1
Fresh Blueberries - 2 units
Fresh Basil - 5g
Coconut Yoghurt - 100ml
QUICK QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CHOP-CHOP
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FAIL-PROOF KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the shredded kale until slightly wilted, 3-5 minutes. Remove from the pan and cover.
ZESTY DRESSING
In a small bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning.
ADD THE FLAVOUR
When the quinoa is done, toss through ½ the rinsed berries, the wilted kale, ½ the torn basil, and ½ the toasted nuts.
SENSATIONAL SALAD
Plate up the loaded quinoa and top with the remaining berries, the remaining nuts, and the remaining basil. Drizzle over the lemon dressing and the coconut yoghurt. Serve any remaining lemon wedges on the side.
Quinoa - 300ml
Pistachio Nuts - 45g
Kale - 300g
Lemons - 2
Fresh Blueberries - 3 units
Fresh Basil - 8g
Coconut Yoghurt - 150ml
QUICK QUINOA
Place the rinsed quinoa in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CHOP-CHOP
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FAIL-PROOF KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the shredded kale until slightly wilted, 3-5 minutes. Remove from the pan and cover.
ZESTY DRESSING
In a small bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning.
ADD THE FLAVOUR
When the quinoa is done, toss through ½ the rinsed berries, the wilted kale, ½ the torn basil, and ½ the toasted nuts.
SENSATIONAL SALAD
Plate up the loaded quinoa and top with the remaining berries, the remaining nuts, and the remaining basil. Drizzle over the lemon dressing and the coconut yoghurt. Serve any remaining lemon wedges on the side.
Quinoa - 400ml
Pistachio Nuts - 1
Kale - 1
Lemons - 1
Blueberries - 1
Fresh Basil - 1
Coconut Yoghurt - 1
Woolies Products in this dish
