Quinoa, Kale and Black Bean Bowl

quinoa, chopped kale, black beans, red onions + cilantro lime hot sauce

1706 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 518 | Category: Gluten-Free, Vegetarian | Excellent Source of: Fiber, Iron, Potassium, Protein, Vitamin C | Good Source of: Calcium


  • - Chef's Knife
  • - Fine-Mesh Strainer (Optional)
  • - Large Mixing Bowl
  • - Liquid Measure
  • - Measuring Spoons
  • - Medium Saucepan
  • - Microplane or Zester
  • - Spatula

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Black Beans
  • - Cilantro
  • - Diced Red Onion
  • - Honey
  • - Kale
  • - Lemon
  • - Quinoa
  • - Sriracha

Wine Pairings by @grapefriend

A light bodied Beaujolais will be a good match for the earthy kale, quinoa and black beans.

Beer Pairings

American Pale Ale will compliment this meal perfectly.

TK Table Talk:

If you needed to gain weight for a movie role, what foods would you eat?

What To Do:

1. Rinse the Quinoa: Place the quinoa into a fine-mesh strainer. Rinse under cold water for a solid minute, swishing the quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.)

2. Toast the Quinoa: In a medium sauce pan over medium-high heat, add 1 teaspoon of canola oil and the drained quinoa. Cook, stirring, for 1 minute.

Quinoa, Kale and Black Bean Bowl - Step 1

3. Cook the Quinoa: Add 2 cups water and ½ teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat and let stand, COVERED, for 5 minutes...don’t lift the lid! Fluff the quinoa gently with a fork.

(Note: If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, don’t worry, just return the pot to low heat and cook, covered, for another 5 minutes, until the water has been absorbed.)

Quinoa, Kale and Black Bean Bowl - Step 2

4. Prep Ingredients: Roughly chop kale and cilantro. Zest one lemon. Halve both lemons.

Quinoa, Kale and Black Bean Bowl - Step 3

5. Make Dressing: In a LARGE pretty mixing bowl, whisk together juice from lemons, zest, sriracha, honey, 3 tablespoons canola oil and ¾ teaspoon salt.

Quinoa, Kale and Black Bean Bowl - Step 4

6. Make Salad: Add kale to dressing and toss to coat. Fold in quinoa, cilantro, red onion and black beans. Toss to coat. Salt and pepper to taste.

To Serve: Set the bowl on the table and serve from it! It’s that easy when you use a pretty mixing bowl.

Pro Tip:

Try drizzling this dressing over a bowl of cut melon. The heat and sweet are perfect together.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.