---
title: Mediterranean Quinoa Bowl
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mediterranean-quinoa-bowl-551c41de6ced6e21538b4569
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Tree Nuts
tags:
  - Gluten Free
  - Veggie
rating: 4.0
rating_count: 368
source_chef: Recipe Development Team
nutrition:
  calories: 618
  protein: 22
  fat: 33
  carbohydrates: 59
  fiber: 10
image: "https://images.recipes.furrysalamander.com/Mediterranean%20Recipes/Bowls/mediterranean-quinoa-bowl.avif"
---

Preheat oven to 400 degrees. In a #small pot{}, bring @water{1.5%cup} to a boil with @veggie stock concentrate{2%unit}. Add @quinoa{1.5%cup}, cover, and reduce to a simmer over medium-low heat for ~{15%minutes}. Set aside.

Meanwhile, remove and discard the stems from @kale{2%bunch}. Tear half the kale leaves into bite-sized pieces and spread in a single layer on a #baking sheet{}. Toss with ½ tablespoon @olive oil{4%tbsp}(divided) and season with @salt{} and @pepper{}. Bake for ~{5%minutes} to ~{7%minutes}, until crispy and slightly browned. Be careful not to let them burn!

While the kale bakes, use a #knife{} to halve @grape tomatoes{2%bunch} and @mixed olives{2%oz}. Mince or grate @garlic{4%clove}. Finely chop @parsley{2%bunch}. Thinly slice remaining kale. Don't forget to check on the kale chips!

Heat ½ tablespoon olive oil in a #medium pan{} over medium heat. Add the sliced kale and cook, tossing, ~{2%minutes} to ~{3%minutes} or until softened. Add the garlic, tomatoes, and @almonds{2%oz} to the pan and cook, tossing, another ~{2%minutes} to ~{3%minutes}.

Add 1 tablespoon of @red wine vinegar{2%tbsp} to the pan and stir to combine. Stir in the parsley, olives, quinoa, and 1 tablespoon olive oil. Season with salt and pepper.

Divide the quinoa salad between bowls and top with @feta cheese{½%cup} and the crispy kale chips. Enjoy!