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June 18, 2015

Caribbean Quinoa Bowl

Kim Campbell, The Plant Pure Nation Cookbook/BenBella Vegan publishing.

  • This delicious quinoa bowl offers a generous helping of kale, which has been shown to support the immune system by boosting antibody production. Brian Olson

Serves 4


1/2 cup (115g) quinoa
2 cups (450ml) water
4 cups (900g) chopped kale
1 cup (225g) canned black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon sea salt
3/4 cup (180g) salsa (medium heat)
1/2 cup (115g) diced pineapple
3/4 cup (180g) corn
1 cup (225g) diced avocado
1/4 cup (60g) sliced green (spring) onions


1. Thoroughly rinse the quinoa, then add to a pot with 1 cup (225ml) water and bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover and cook until all the liquid is absorbed, about 15-20 minutes. Fluff the quinoa with a fork and transfer to a large mixing bowl.

2. Heat a sauté pan at medium heat with 1 cup (225ml) water. Add the kale and cover, steaming for 5-10 minutes, until the kale is bright green. Drain and add to the bowl with the quinoa.

3. Add the beans, cumin, chili powder, salt, salsa, pineapple, and corn. Toss until the ingredients are well mixed.

4. Top with the avocado and green onions and serve immediately.