Quinoa Kale Bowl with Dill Yogurt
Powerhouse veggies? Check. Protein? You got it. Amazing flavor? Yes, that too! This super bowl is so full of nutrients, there’s not an empty calorie in the bowl. You get vitamins, minerals, and anti-cancer phytonutrients from the kale; protein and fiber from the chickpeas; and even more protein from the yogurt. And that’s from just three of the delicious ingredients! Chop, mix, and grab a fork: You’ve got a nutritious meal at your fingertips.
Developed by Sara Quessenberry for Cleveland Clinic Wellness
Yield: 1 Serving
2 cups kale leaves, shredded
1/2 cup cooked (and cooled) quinoa (red, golden or mixed)
8 grape tomatoes, quartered
1 4-inch length of English cucumber, sliced at 1⁄4-inch intervals and quartered 1/4 cup low-sodium chickpeas, rinsed and drained well
1 scallion, sliced thinly
2 teaspoons extra virgin olive oil
1/4 cup Greek yogurt (nonfat)
2 teaspoons white wine vinegar
1 tablespoon chopped fresh dill
1/8 teaspoon freshly ground black pepper
Spoon the quinoa into a bowl lined with the kale. Add the tomatoes, cucumber, chickpeas, and scallion. Drizzle oil over everything.
Stir together the yogurt, vinegar, and dill in a small bowl. Top the salad with the dill-yogurt and sprinkle with black pepper.
Nutrition Info Per Serving:
(1 serving) 360 calories, 12 g total fat, 1.6 g saturated fat, 19 g protein, 49 g carbohydrate, 10 g dietary fiber, 9 g sugar, 2.5 mg cholesterol, 210 mg sodium
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