Delicious, spicy vegan kale and quinoa bowl with black beans recipe is a quick one skillet dinner, easy to make in 30 minutes or less.
This delicious Chipotle Kale and Quinoa Bowl recipe came from a desire to make a skinny and vegan recipe using kale and quinoa with a little southwest spicy flavor. Black beans, spinach and corn mixed in with the quinoa and kale make up the “meat” of the recipe. Pineapple tidbits, avocado slices and pine nuts garnish the dish adding some sweetness to the spice and some delicious texture.
This Kale Quinoa Bowl has been a few years in the making. Several years ago, my husband was trying to eat less meat, but gain some muscle so we were always looking for vegan sources of protein. Enter quinoa into our diet. Quinoa is a wonderful source of complete protein, meaning it contains all nine essential amino acids. At first I wasn’t sure how to use quinoa in recipes recipes. I would cook it and we would eat it plain with Smoked Paprika Hummus. That was good, but I didn’t realize all the possibilities yet. Eventually after experimenting with quinoa and different flavors, I came up with some tasty quinoa recipes.
This Kale and Quinoa bowl is an easy dinner recipe that can be made in 30 minutes and is a one pan recipe. Start by wilting the kale and spinach in a hot pan, no longer than 30 seconds. Set aside until the rest of the recipe is prepared and then add it back to the quinoa.
Most importantly, mix the spices with the black beans. First mixing the spices together and then mixing the spices with the black beans cause the flavors to blend together very well. Next, add all the remaining ingredients to the pan (except for the toppings). Finally, simmer on low about 15 or 20 minutes, until the quinoa is cooked and the liquid is absorbed. Serve hot with the toppings.
Looking for other quinoa recipes? Try Cheesy Broccoli and Quinoa Casserole with chicken.
What I Used to Make Chipolte Kale and Quinoa Bowl
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