Kale Powerbowl Recipe

Kale Powerbowl Directions

1. 1

   Prepare the Quinoa

   Rinse the quinoa under cold water. In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water has absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

2. 2

   Cook the Edamame

   In a small pot, bring water to a boil. Add the shelled edamame and cook for 3-5 minutes until tender. Drain and set aside.

3. 3

   Grill the Chicken

   Season the chicken breasts with salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let it rest for a few minutes before slicing.

4. 4

   Prepare the Vegetables and Nuts

   While the chicken is grilling, chop the kale, halve the cherry tomatoes, and dice the cucumber. Set aside in a large mixing bowl. Add the Marcona almonds and garbanzo beans to the mixing bowl.

5. 5

   Make the Olive Vinaigrette

   In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified.

6. 6

   Assemble the Powerbowl

   In a large serving bowl, combine the cooked quinoa, edamame, and the vegetable mixture. Pour the olive vinaigrette over the top and toss to combine. Top with sliced grilled chicken and sprinkle with crumbled feta cheese.

7. 7

   Serve

   Serve the kale powerbowl immediately, garnished with additional feta cheese and black pepper if desired.