Live Naturally Magazine
Export date: Mon Sep 20 9:08:26 2021 / +0000 GMT

Red Quinoa & Kale Bowl with Creamy Orange-Basil Dressing


Pure Blends Red Quinoa & Kale Bowl with Creamy Orange-Basil Dressing

A plant-based, vegan bowl of super foods tossed in a sweet-savory vinaigrette.

  • 8 cups lightly-packed torn kale leaves, stems removed and leaves well dried
  • 2 cups water
  • 6 tablespoons Pure Blends™ Avocado Oil Plant-Based Butter, divided
  • 1 cup red quinoa
  • 4 cups baby kale
  • 3 tablespoons orange juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon finely chopped shallots
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 3 tablespoons chopped fresh basil leaves


  • 1 cup diced cooked beets
  • 1/2 cup pomegranate seeds
  • 1/2 cup matchstick cut carrots
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup snipped fresh chives
  • 1/4 cup golden raisins
  1. Bring water, 1 Tbsp. Pure Blends™ Avocado Oil Plant-Based Butter and 1/2 tsp. salt if desired, to a boil in medium saucepan. Add quinoa and cook according to package directions. Remove from heat and stir in 1 Tbsp. Plant-Based Butter and kale; toss until kale wilts and set aside.

  2. Put remaining 4 Tbsp. Plant-Based Butter, orange juice, vinegar, shallots, salt and pepper in small microwave- safe bowl. Microwave at HIGH a few seconds just until mixture comes together when whisked. Stir in basil.

  3. Spoon quinoa into 4 bowls; drizzle with dressing. Toss and serve with toppings.