Quinoa Bowl with Baby Kale Pesto

Kale pesto is tossed with nutty quinoa and topped with chicken and chickpeas – so much more fun than a regular salad.

Receipe for 4 servings

  • 1 cup quinoa, rinsed
  • 2 cups packed PURE Baby Kale
  • 1/4 cup walnut pieces
  • 2 tbsp chopped fresh dill
  • 2 tbsp grated Parmesan cheese
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1/4 tsp each salt and freshly ground pepper
  • 1/4 cup olive oil
  • 2 cups shredded cooked chicken
  • 1 cup canned chickpeas, drained and rinsed
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese


    • Bring quinoa and 2 cups (500 mL) water to boil in saucepan set over high heat. Reduce heat to medium-low; cover and simmer for 12 to 14 minutes or until quinoa is tender. Fluff with fork.
    • Meanwhile, in food processor, combine PURE Baby Kale, walnuts, dill, Parmesan, garlic, lemon juice, salt and pepper; pulse to blend. With motor running, add olive oil in a thin steady stream and process until smooth, stopping to scrape down sides of bowl as needed.
    • Reserve 1/4 cup (60 mL) of pesto; set aside. Toss quinoa with remaining pesto. Divide among bowls and top with chicken, chickpeas, cherry tomatoes and feta. Top with reserved pesto.

    Tip: Omit chicken for a vegetarian option.

    Nutrition facts

    Per 1/4 of recipe
    Calories 550
    Fat 26g
    Cholesterol 60mg
    Sodium 420mg
    Carbohydrate 44g
    Fibre 7g
    Sugars 2g
    Protein 34g
    Vitamin A 50% DV
    Vitamin C 45% DV
    Calcium 15% DV
    Iron 30% DV