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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Keyword: avocado oil, basil, beets, kale, orange, pomegranate, pure blends, quinoa, red quinoa, vegan, vegetarian
Servings: 4
Calories: 380kcal
Author: Pure Blends


  • 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


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


Calories: 380kcal | Carbohydrates: 52g | Protein: 11g | Fat: 17g | Saturated Fat: 3.5g | Sodium: 350mg | Potassium: 558mg | Fiber: 7g | Sugar: 18g