Mediterranean Quinoa Bowl
Author: Dash of Thyme
  • 1 cup quinoa, cooked to package instructions
  • 2 oz. fresh kale, stems and ribs removed, roughly chopped
  • 2 cloves garlic, mince or grate
  • 1 oz. mixed olives, sliced thinly
  • 1⁄2 cup feta cheese
  • 4 oz. grape tomatoes, cut in half
  • 1 Tbsp. Dash of Thyme Traditional Style Dark Balsamic
  • 4 Tbsp. Dash of Thyme Garlic Infused Extra Virgin Olive Oil
  • 1 oz. pine nuts
  • 3 Tbsp. fresh parsley, roughly chopped
  1. Heat a drizzle of olive oil in a large pan over medium heat.
  2. Add the kale and cook, tossing for 2-3 minutes or until softened.
  3. Add the garlic, tomatoes, and pine nuts to the pan and cook, tossing for 2-3 minutes.
  4. Add the balsamic to the pan and stir to combine.
  5. Stir in the parsley, cooked quinoa, and a large drizzle of olive oil.
  6. Season to taste with salt and pepper.
Recipe by Dash of Thyme at