Quinoa Kale Power Bowl with a Clear Method

Set out uncooked Quinoa, Roasted turkey or chicken breast, and Sprinkle paprika before you start Quinoa Kale Power Bowl with a Clear Method. The batch is written for 4 people.

Count on 5 minutes of prep, 15 minutes of cooking, about 20 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Salad

• ½ cup uncooked Quinoa
• Roasted turkey or chicken breast
• Sprinkle paprika
• Pinch salt
• 4 cups baby kale
• 1 avocado
• 1 cup sliced sweet bell peppers I use a mix of mini peppers. They’re cute. I can’t help it
• 4 ounces feta
• Sliced red grapes
• Toasted walnuts

Low Fat Balsamic Vinaigrette

• ½ cup balsamic vinegar
• ¼ cup olive oil
• 2 teaspoons Dijon mustard
• 2 teaspoons honey more to taste
• 1 teaspoon fresh rosemary minced
• ¾ teaspoon fresh thyme leaves only
• kosher salt to taste
• pepper to taste

How the cooking goes

General instructions for cooking quinoa

1. You cook a huge batch of quinoa at the beginning of the week but you use a 2:1 ratio of water to quinoa, so for every 1 cup of quinoa, you use 2 cups of water. Rinse your quinoa, add to a pot with the water, several tablespoons of olive oil and several pinches of salt. Heat it until it boils over a moderate flame, cover and lower the heat to low; simmer on low for 10-15 minutes or until the quinoa has absorbed all the water and is tender.

For the salad

1. Blend everything in a bowl. Sprinkle quinoa and turkey with paprika and a pinch of salt.
2. That’s it. Criminally easy.

For the Balsamic

1. Blend everything in a jar or salad shaker. Shake vigorously until the mix looks even. Taste an adjust honey, salt and pepper.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Hungarian Chicken Paprikash Cooked Through and Ground Chicken Burgers Cooked Through.