Fresh Blueberry, Kale & Quinoa Bowl

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

with coconut yoghurt

4.8

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Fresh Blueberry, Kale & Quinoa Bowl
  1. 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.

  2. 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.

  3. 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.

  4. ZESTY DRESSING

    In a small bowl, combine a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning.

  5. 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.

  6. 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.

  1. 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.

  2. 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.

  3. 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.

  4. ZESTY DRESSING

    In a small bowl, combine a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning.

  5. 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.

  6. 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.

  1. 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.

  2. 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.

  3. 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.

  4. ZESTY DRESSING

    In a small bowl, combine a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning.

  5. 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.

  6. 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.

  1. 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.

  2. 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.

  3. 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.

  4. ZESTY DRESSING

    In a small bowl, combine a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning.

  5. 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.

  6. 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.

Frequently Asked Questions

What is the preparation time for Fresh Blueberry, Kale & Quinoa Bowl?

The preparation time for Fresh Blueberry, Kale & Quinoa Bowl with coconut yoghurt is between 20 and 35 minutes.

What is the total time required to make Fresh Blueberry, Kale & Quinoa Bowl with coconut yoghurt?

The total time required to make Fresh Blueberry, Kale & Quinoa Bowl with coconut yoghurt is between 30 and 45 minutes.

How many servings does Fresh Blueberry, Kale & Quinoa Bowl provide?

4 servings

What are the main ingredients in Fresh Blueberry, Kale & Quinoa Bowl?

Blueberries, Coconut Yoghurt, Fresh Basil, Fresh Blueberries, Kale, Lemon, Lemons, Pistachio Nuts, Quinoa

What is the nutritional information of Fresh Blueberry, Kale & Quinoa Bowl?

Calories: 667, Carbs: 116 grams, Fat: grams, Protein: 22.5 grams, Sugar: 28.2 grams, Salt: 91 grams

How do I prepare Fresh Blueberry, Kale & Quinoa Bowl?

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. 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. ZESTY DRESSING: In a small bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. 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. 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. 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.

What should be prepared from my kitchen to make Fresh Blueberry, Kale & Quinoa Bowl?

Blueberries, Coconut Yoghurt, Fresh Basil, Fresh Blueberries, Kale, Lemon, Lemons, Pistachio Nuts, Quinoa

How many calories does Fresh Blueberry, Kale & Quinoa Bowl have?

667 calories

How much fat content does Fresh Blueberry, Kale & Quinoa Bowl have?

grams

Woolies Products in this dish

Photo of Lemongrass 15 g

Lemongrass 15 G

Photo of Kale Min 300 g

Kale Min 300 G

Photo of LemonGold® Seedless Lemons 3 pk

Lemongold® Seedless Lemons 3 Pk

Photo of Chopped Kale 180 g

Chopped Kale 180 G

Photo of Blueberries 200 g

Blueberries 200 G

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Fresh Lemongrass 30 g

Fresh Lemongrass 30 G

Photo of Seedless LemonGold® Lemons 850 g

Seedless Lemongold® Lemons 850 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Red and White Quinoa Blend 250 g

Red And White Quinoa Blend 250 G

Photo of Lemon Verbena 10 g

Lemon Verbena 10 G

Photo of Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 ml

Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 Ml

Photo of Bulk Freshly Frozen Blueberries 1 kg

Bulk Freshly Frozen Blueberries 1 Kg

Photo of Kids™ Blueberries 3 x 50 g

Kids™ Blueberries 3 X 50 G

Photo of Bulk Lemons 1.5 kg

Bulk Lemons 1.5 Kg

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Avocado Lemon Flavoured Oil 250 ml

Avocado Lemon Flavoured Oil 250 Ml

Photo of Organic Lemons 700 g

Organic Lemons 700 G

Photo of Freshly Frozen Blueberries 500 g

Freshly Frozen Blueberries 500 G

Photo of Carrot, Quinoa and Sesame Seed Cracker Cakes 80 g

Carrot, Quinoa And Sesame Seed Cracker Cakes 80 G

Photo of Crushed Garlic, Ginger, Chilli & Lemongrass 70 g

Crushed Garlic, Ginger, Chilli & Lemongrass 70 G

Views: 759