Warm Quinoa Kale Salad Bowl

With the weather changing I’m craving less cold foods and more warm ones. A great update to a delicious salad is a warm bowl. This warm quinoa kale salad bowl is filled with rich flavors and topped with pumpkin seeds which give it an extra texture and crunch!

If you’re busy working or taking care of kids, quinoa is great to make in bulk and then have on hand for the week. You can make so many different salads with it or use it as a side dish as well. Once cooked, let it cool and then keep in the fridge for a few days (3-5).

I’m not kidding when I tell you that this meal from start to finish took under 10 minutes! If you want to add other ingredients, go for it, but I do think these work well together!

INGREDIENTS

Quinoa (1/2 cup, cooked)
Kale (2-3 large leaves, chopped)
Tomato (1 medium, chopped)
Kalamata Olives (handful)
Artichoke Hearts (3 from a jar in water, cut in halves)
Feta Cheese (1-2 tablespoons, crumbled or cut)
Pumpkin Seeds (handful)

DRESSING

Walnut Oil (1 tablespoon)
Cayenne Pepper (1/4 teaspoon)
Fresh Lemon Juice (1/2 lemon)

INSTRUCTIONS

Heat a dry pan for about 3-5 minutes.
Add chopped kale and 1 tablespoon of water. Cook and mix frequently so the kale becomes soft but not dry, about 3 minutes.
Add in the 1/2 cup cooked quinoa.
Add in the artichoke heart halves, chopped tomato, kalamata olives and cook for another 3 minutes.
Next add in the feta and cook another 3 minutes. You don’t want to overcook anything but want the ingredients to be warm.
Squeeze the fresh lemon juice and sprinkle cayenne pepper over the meal and mix well.
Take out and put in bowl. Now add walnut oil and pumpkin seeds and enjoy!