Green Quiona

Food blogging has its perks. Sometimes, people offer to send me cookbooks. Sometimes, I find recipes in said books worth sharing with you all. This recipe is just a combination of what i have tested before from those cookbooks and my favorites.

This recipe jumped out to me since green peas, corinader, kale and quinoa are a few of my favorite ingredients. It also seemed like a salad that would pack well for work, and it did. I feel so accomplished when I arrive at work with a healthy meal in tow. Which, to be clear, is almost never. It’s a miracle when I remember to bring a fork!

I’m generally inclined to throw feta cheese into my quiona bowls, so this recipe was an exercise in restraint for me. I was also tempted to toss in some roasted almonds, too, or substitute pepitas for sunflower seeds, but it’s honestly just right as is. Note to self: less can be more, especially when an outrageously flavorful pesto-inspired dressing is involved.


1 cup quinoa, rinsed

1 ¾ cups vegetable broth

3/4 cup green peas

2 cups finely chopped curly kale

½ cup salted sunflower seeds (optional)

⅓ cup thinly sliced fresh coriander

1/2 tsp curcurma

salt & pepper

1 clove of garlic

Olive oil


Combine the rinsed quinoa and broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid, about 15 minutes. At the last 5 minutes add the green peas and let it cook. Fluff the quinoa and peas with a fork and set aside to cool.

In a fryingpan, add some olive oil , curcurma and sliced garlic, let it saute for 2 minutes. Add your kale and saute for 3-4 minutes. Don't over cook them.

Transfer the kale to a large serving bowl. Sprinkle with a dash of salt and then add the quiona and peas.

Add sunflower seeds and chopped coriander to the bowl. Drizzle with more olive oil and gently toss until all of the ingredients are evenly coated. Taste and serve it!