Kale Caesar Quinoa Bowl {high in protein, meal prep friendly and easy! }

Whenever I’m craving something hearty yet fresh, this Kale Caesar Quinoa Bowl is the recipe I go to. It has that creamy, garlicky Caesar flavor that I love, plus the extra staying power of the quinoa and kale. This combination is surprisingly comforting, filling, and perfect for lunch or dinner.

The light Caesar dressing was my favorite part. It’s creamy but not heavy, and the lemon, garlic, and parmesan cheese make it taste like something you’d get at a restaurant. I keep a jar of it in the freezer because it’s delicious drizzled over roasted veggies, wraps, and even simple veggies!

Here are some quick tips to help your Caesar Quinoa Bowl come out perfect every time.

• Preparing kale correctly: Remove the stems, chop them, wash them and massage them with a little oil or lemon juice to soften them and turn a darker green.
• Use warm or cold quinoa: Warm quinoa softens the kale even more, while cooled quinoa creates a greater contrast in texture. Depending on your preference, both will work.
• Choose your protein: This bowl is great for chicken, shrimp, steak, salmon, tuna, tofu or chickpeas. Add your favorite cooked protein or keep it vegetarian.
• Good Parmesan cheese to use: The freshly grated Parmesan cheese blends into the dressing better and adds a stronger Caesar flavor.
• If desired, use store-bought dressing: Bottled Caesar dressing is great when you need a shortcut or don’t have time to make a homemade version!

How to Make Light Caesar Dressing

Caesar dressing is typically made by emulsifying egg yolks and oil (similar to how mayonnaise is made) and mixing it with anchovies, Parmesan cheese, lemon juice, black pepper, and other spices. While delicious, it can be very high in calories, with one tablespoon of typical restaurant Caesar salad dressing containing over 80 calories and 10 grams of fat.

This version is lighter but still has lots of flavor.

• 2 tbsp. hot water
• 2 tbsp. low fat mayonnaise
• 1.5 tbsp. olive oil
• 1 tbsp. fresh lemon juice
• 1/4 tsp. black pepper
• 1 clove garlic, minced
• 3 tablespoons parmesan cheese

How to Make Kale Caesar Quinoa Bowls

Here’s how to put everything together to create a bowl of creamy, delicious goodness.

1. Cook the quinoa and prepare the kale

Prepare quinoa according to package. Massage the kale until tender.

Pro tip: Massage a little longer if you like your kale softer or a little longer if you like your kale crunchier.

2. Make condiments

Stir together the hot water, mayonnaise, olive oil, lemon juice, minced garlic, pepper, olives and Parmesan cheese.

Pro tip: Start with half a lemon and adjust depending on how rich you like your Caesar dressing.

3. Turn the bowl over

Combine quinoa, kale and dressing. Add additional Parmesan cheese and pine nuts on top.

4. Prepare meals if needed

To meal prep this recipe, pack kale, quinoa, olives, Parmesan cheese, and pine nuts. Make the dressing separately and store it aside. Add just before serving.

Pro tip: Add the pine nuts just before eating so they stay crunchy.

Here are the best ways to customize your bowl and keep it delicious.

• Use any green vegetable: Kale, spinach, romaine lettuce, arugula or mixed greens will all work. If using delicate greens like arugula, cool the quinoa first.
• Exchange grains: Try farro, brown rice, barley, couscous, or even cooked pasta.
• Add protein: Easy grilled chicken breast, blackened steak, garlic grilled shrimp, blackened salmon, canned tuna, chickpeas or grilled tofu are all great.
• Add vegetables: Cherry tomatoes, cucumbers, celery, roasted red peppers, artichokes or hearts of palm are all delicious additions.
• Add saltiness: Mix in capers or anchovy flakes for a more traditional Caesar flavor.
• Skip the pine nuts: They are optional. Leave them out or use walnuts or almonds instead!
• Make the vegan dressing: Swap the mayonnaise for vegan mayonnaise and use nutritional yeast instead of Parmesan cheese. Add a bit of Dijon mustard for extra creaminess and flavor.

Here’s how to keep your quinoa bowls fresh throughout the week.

• refrigeration: Keep kale, quinoa, olives, cheese, and pine nuts together for up to 3 days.
• Reheat: If you prefer a warm bowl, heat the quinoa separately but keep the kale refrigerated.
• Leftovers: Wrap leftovers or top roasted vegetables with extra dressing.