Coconut Quinoa Bowl
Ingredients
The base
The toppings
-
1
cup
Greek yogurt
-
¼
teaspoon
fine grain sea salt
-
2
teaspoons
extra virgin olive oil
-
½
cup
sliced almonds
-
½
cup
shredded coconut
-
1-2
medium
garlic cloves, peeled
-
¼
teaspoon
fine grain sea salt
-
6-7
large
kale leaves, destemmed & shredded
-
1
unit
lemon
-
1
unit
avocado, pitted and sliced
-
optional
unit
edible flowers
Instructions
- Warm the quinoa if it's not hot.
- Mix the salt into the yogurt and drizzle with olive oil, then set aside.
- In a skillet over medium heat, toast the almond slices, adding coconut flakes halfway through, then add smashed garlic with salt.
- Cook until almonds and coconut are golden, then transfer to a bowl.
- Clean the skillet, add olive oil, and stir in kale with a pinch of salt, cooking until it collapses.
- Squeeze lemon juice over the kale and remove from heat.
- Combine half of the almond coconut mixture with the quinoa in a bowl.
- Top with kale, salted yogurt, remaining almond mixture, avocado, and more lemon juice.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
18g
Total carbohydrates
40g
Total protein
12g
Sodium
300mg
Cholesterol
5mg
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