Pink Quinoa & Cheezy Kale Bowl

Preparation info
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Appears in
The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

By Ashley Madden

Published 2021

  • About

This anti-inflammatory and protein-packed dish has two parts—pink quinoa made in a pot and cheezy kale and chickpeas made in a sauté pan. It’s ideal to have the Cashew Turmeric Parmesan made ahead of time (even better to always have it on hand). Also, a reminder to use the appropriately sized pot (1½ to 2 quart) for the quinoa; too large a pot and the quinoa won’t cook properly. The cheezy kale also makes an easy side dish that pairs well with almost anything.