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Quinoa and Kale Bowl from Vegan Meal Prep by JL Fields

Quinoa and Kale Bowl

JL Fields
Quinoa and kale sound so vegan, don’t they? Yep, because they are super healthy foods! This bowl is simple, yet flavorful and filling.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 183 kcal


  • 1 cup dry quinoa, rinsed
  • 2 cups water
  • 6 ounces kale, stemmed and chopped
  • 1 small tomato, chopped
  • 3 teaspoons lemon juice or 2 teaspoons unseasoned rice vinegar
  • ¼ to ½ teaspoon salt, optional
  • ¼ teaspoon freshly ground black pepper


  • In a medium pot, combine the quinoa and water. Bring to a boil. Cover, reduce heat to medium low, and simmer for 15 to 20 minutes, until the water is absorbed.
  • Remove from the heat, add the kale to the pot (don’t stir) and set aside for about 5 minutes. Add the chopped tomatoes, lemon juice, salt (if using), and pepper and gently combine.
  • Into each of 4 single serving storage containers, scoop 1 cup of the quinoa. Let cool before sealing the lids.
  • Storage: Refrigerate for up to 5 days. Serve cold or reheat in the microwave for 1½ to 2 minutes. To freeze, place the containers in the freezer for up to 3 months. To thaw, refrigerate overnight. Serve cold or, reheat in a microwave for 2 to 3 minutes.
  • Tip: To create a heartier meal, store in a wide-mouth pint jar, and layer ingredients as follows: 2 tablespoons almond slivers, ½ to 1 cup cooked quinoa and kale, and 1 cup arugula or spinach. Eat cold as a salad or reheat for 2 to 3 minutes.


Excerpt from Vegan Meal Prep: Ready-to-Go Meals and Snacks for Healthy Plant-Based Eating, published by Rockridge Press. Copyright © 2018 by JL Fields.


Calories: 183kcal