Warm Beet and Kale Quinoa Bowl

I don’t know about you, but I just love quinoa (pronounced keen-wah). I had never heard of it until about 2 years ago and it has definitely become a fad food, but for a very good reason. Quinoa is not only a healthy ancient grain that is extremely versatile, but it provides essential vitamins, minerals and fiber and just happens to be gluten-free. If you haven’t introduced quinoa into your diet, it is high time you tried it. It is available at most grocery stores in the health food section or at bulk food stores like Bulk Barn.

Unfortunately for me, I do not get to eat quinoa as often as I would like because my husband has a hard time digesting it. So whenever I am on my own, I pull out the quinoa recipes and go quinoa crazy! This particular quinoa recipe is actually our first guest recipe on NutsForLife.ca. Katie and I met up with our friend Caitlin for a girl’s day, and Cait whipped up this delicious number for our lunch together. It was so delicious I begged her to share the recipe and give me permission to post it on our site. So without further ado, I present to you Warm Beet and Kale Quinoa Bowl.

Warm Beet and Kale Quinoa Bowl


Serving size: 2 large bowls or 4 side servings


1 cup quinoa
2 cups water or vegetable stock
3 tsp coconut oil, divided
2 tsp ground cumin
1 large jalapeno pepper, de-seeded and diced (or green chillies or other spicy pepper)
1 medium beet, grated
1 cup kale, washed, de-stemmed and torn into bit-sized pieces
½ can black beans (or dried black beans soaked and cooked)
½ lemon juiced
1 tsp sea salt


First, bring 2 cups of water or vegetable stock to a boil. Once boiling, add your quinoa, reduce to a slow simmer and cook until all the water has absorbed (just like rice). This should take about 15 minutes. Be sure to stir occasionally throughout the cooking process. When it is done, remove from heat and set aside.

Heat another small saucepan with 1 tsp coconut oil. Once it has melted, add ground cumin and cook until fragrant, about 1 minute. Then add your jalapeno or other favourite pepper and cook for 1 minute further. (If you like your food spicier, do not be afraid to add more hot peppers!) Add in your grated beets, cover and let cook for 5 minutes. Then add your tsp of sea salt and let it cook covered for another 5 minutes. Remove from heat, stir in your lemon juice and set aside.

Meanwhile, heat up your remaining 2 tsp of coconut oil in a frying pan. Add in torn kale leaves and cook for a few minutes, until the kale leaves have wilted. Add black beans, stir and let that warm up for about 5 minutes.

When everything is done, simply mix your beet mixture and your kale and black beans into your pot of quinoa. The beets will stain the quinoa a lovely purple red colour. I find this meal to be a great balance. The quinoa and black beans compliment the beets and kale to perfection. This recipe is easily doubled if you are having company or if you would like tons of leftovers.

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