Kale & Quinoa: the power couple of the century (and also of my fridge).
These two staples are all you really need for minimal healthy meal planning… it takes less than an hour to cook enough quinoa and cut enough kale to last all week, and both can be used in a quick soup, morning green smoothie, or my personal favorite, this kale & quinoa salad bowl.
And with the creamy, dreamy, and vegan curry-coconut dressing added to the equation, you’ve got a quick, colorful meal in minutes unified by some of Thai food’s most-loved flavors: sweet coconut, bright lime, rich peanut, and bold curry.
But, one of the best things about this recipe is its adaptability. Want to sub out the quinoa for bulgur? The kale for spinach? Go for it. Get creative. The world is your salad bowl.
Kale & Quinoa Bowl with Curry Coconut Dressing
- Prep Time:10 minutes
- Cook Time:15 minutes
- Total Time:25 minutes
- 3/4 cup cooked quinoa
- 1 cup kale, roughly chopped
- 1/4 cup sliced bell peppers
- 1/4 cup sliced carrot
- 1/4 cup diced avocado
- 2 tablespoon lite coconut milk
- 1 tablespoon soy sauce
- 2 teaspoon peanut butter
- 1 teaspoon lime juice
- 1/2 teaspoon curry powder
- 1 tablespoon chopped cilantro (optional)
- 1 tablespoon chopped peanuts (optional)
Layer the first four ingredients in a bowl, starting with the quinoa.
Add the kale.
Add the bell peppers and avocado (or veggies of your choice).
Mix the coconut milk, soy sauce, peanut butter, lime juice, and curry powder in a small bowl, then drizzle over the salad.
Add peanuts and cilantro if you like, and dig in!