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Servings: 2

Chickpeas Kale And Quinoa Power Bowls

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Chickpeas Kale And Quinoa Power Bowls packed with nutritious vegetables these are easy to prepare, nutritious and delicious.
Chickpeas-Kale-and-quinoa-Power-Bowls-recipe
5 from 6 votes
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Ingredients

To cook quinoa:

  • 1 cup uncooked quinoa
  • 2 cups water or low sodium chicken/vegetable stock

For the bowls:

  • 2 tbsp olive oil
  • 2 cups chopped kale — , packed
  • 1 large yellow pepper — , chopped
  • 2 cups sliced mushrooms
  • 1 cup chickpeas
  • 1/2 red onion — , chopped
  • 2 garlic cloves — , pressed
  • 3/4 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup chicken/vegetable stock stock

Instructions

  1. Rinse quinoa 2-3 times with cold water. In a deep large skillet, combine water (chicken/vegetable stock) and quinoa and bring to a boil. Then reduce to a simmer. Cook until liquid is absorbed. Optional: season with salt. Fluff with fork. Set a side.
  2. In a deep skillet over medium heat cook onions for 2 minutes, stirring frequently, until fragrant.
  3. Add sliced mushrooms and cook for 3-4 minutes, then add peppers. Cook until peppers become soft - 3-4 minutes and liquid from mushrooms is almost evaporated. Add garlic, kale, chickpeas, Italian seasoning, salt and pepper. Add in stock and cook on medium for 2-3 more minutes. This will help all flavors come together and prevent the dish from being too dry. You can skip the addition of chicken stock and mix quinoa and vegetables together at this point if you'd like.
  4. Add in cooked quinoa and stir to combine. Cook for a few more minutes, if there is more liquid that needs to evaporate.
  5. Serve warm. You can add extra protein like grilled chicken if you'd like.
Course: Main
Cuisine: American

Nutrition Information

Calories: 681, Fat: 23g, Saturated Fat: 3g, Cholesterol: 1mg, Sodium: 1304mg, Potassium: 1580mg, Carbohydrates: 96g, Fiber: 14g, Sugar: 8g, Protein: 27g, Vitamin A: 6810%, Vitamin C: 195.6%, Calcium: 217%, Iron: 8.4%