Kale and Red Pepper Quinoa Bowl

This is one of those bowls I make when I want lunch sorted for the next couple of days. Tricolor quinoa is a good pick for it. The red, white, and black seeds look pretty next to the green kale, and they cook up a little fluffier than plain white quinoa. Quinoa is technically a seed, which surprises people, and it is cooked the same way you would cook rice, so there is nothing fussy about it.

The walnuts are doing more work than they look like they are. They add a soft crunch and a bit of richness that keeps the bowl from tasting thin, even though there is no cheese or meat in it. If you toast them in a dry pan for a few minutes before they go in, the flavor gets deeper and nuttier. Watch them closely, because walnuts go from toasted to bitter very quickly.

A tip from my own kitchen: wilt the kale until it is just tender and still a little bright. Overcooked kale turns grey and tastes flat, and it can make the whole bowl feel heavy. The lemon juice and balsamic vinegar go in while the quinoa is still warm, so the grains soak up the acid. Taste it before you serve, and add a pinch more salt if it seems dull. Bright and sharp is the goal here.

This keeps well in a covered container in the fridge for three or four days. The flavors actually settle overnight, so the second day can taste even better. Let it come close to room temperature before eating, or eat it straight from the fridge if you like it cold. A splash of water or a drizzle of olive oil will loosen it up if the quinoa has firmed. It also makes a fine side for a simple dinner. If you are looking for something to pair it with, the Baked Chicken with Fresh Apricot Glaze has a sweet, sticky edge that plays well against the balsamic. For a lighter lunch, a few spoonfuls alongside Fresh Rainbow Vegetable Nori Rolls make a colorful plate with plenty of crunch.