Description
A vibrant and nourishing bowl featuring fluffy quinoa, massaged kale, crunchy vegetables, juicy pineapple, and tender shredded chicken, all drizzled with a bold sweet chili dressing and finished with toasted sesame seeds, green onions, and fresh cilantro. A wholesome, colorful meal ready in 30 minutes.
Ingredients
- 1 cup quinoa
- 1¾ cups water (or coconut milk)
- 3 cups kale, packed and massaged
- 2 cups bean sprouts
- 1 cup shredded carrots
- 2 cups pineapple, sliced
- 1 cup red bell pepper, sliced
- 1 cup red cabbage, sliced
- 1 pound cooked chicken, shredded or sliced
- 1 cup sweet chili dressing
- 1 tablespoon sesame seeds, toasted
- ¼ cup green onions, sliced
- 2 tablespoons cilantro, chopped
Instructions
- Rinse the quinoa under cold water. Add to a saucepan with water or coconut milk and bring to a boil. Reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed. Fluff with a fork and set aside.
- While the quinoa cooks, massage the kale with a drizzle of olive oil and a pinch of salt for 1–2 minutes until softened and slightly wilted.
- Prep all remaining vegetables — slice the red bell pepper, red cabbage, and pineapple, and shred the carrots if not pre-shredded.
- Divide the cooked quinoa evenly among 4 bowls as the base.
- Arrange the massaged kale, bean sprouts, shredded carrots, pineapple, red bell pepper, and red cabbage in sections over the quinoa.
- Top each bowl with the cooked shredded or sliced chicken.
- Drizzle generously with sweet chili dressing.
- Finish with toasted sesame seeds, sliced green onions, and chopped cilantro. Serve immediately.
Notes
- Cook quinoa in coconut milk instead of water for a richer, slightly sweet base that complements the Thai flavors perfectly.
- Massage the kale well — it makes it tender, less bitter, and far more enjoyable to eat raw.
- Meal prep all components separately and assemble bowls fresh throughout the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes