Coconut Quinoa & Kale Bowl

This vibrant Coconut Quinoa & Kale Bowl combines the nutty flavors of quinoa with the creaminess of coconut milk, enhanced by sautéed tomatoes, bell peppers, and kale. It’s a wholesome, vegetarian dish that’s both filling and nutritious, perfect for a healthy lunch or dinner. The combination of textures and flavors creates a delightful experience while being entirely dairy-free and packed with plant-based goodness.

Ingredients:

• 1 cup quinoa
• 1 can coconut milk
• 2 cups vegetable broth or water
• 1 cup kale, chopped
• 1 bell pepper, diced
• 1 cup tomatoes, diced
• 1 onion, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: lime juice and fresh herbs for garnish

Instructions:

1. Rinse the quinoa under cold water and drain.
2. In a medium saucepan, combine the quinoa, coconut milk, and vegetable broth or water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
4. Add the diced bell pepper and tomatoes to the skillet, cooking for another 5 minutes until softened.
5. Stir in the chopped kale and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
6. Once the quinoa is ready, fluff it with a fork and mix it into the skillet with the vegetables. Combine thoroughly and adjust seasoning if necessary.
7. Serve warm, garnished with lime juice and fresh herbs if desired.