Okay, okay – January always brings the cliche of get-healthy goals. But can you blame us? After weeks of pie-filled, cookie-crumbled, and cheese-adorned platters, our bodies are seriously begging for some nourishment.
Even if you’re dedicated to that clean-eating mindset, it’s easy to hit a rut. Who has time to meal prep? Is there any other way to eat chia seeds? And don’t get us started on the grocery store lines. But instead of finding excuses, follow our lead and check out Sun Basket. This meal kit delivery service sends organic, farm-fresh ingredients right to your door (with recipes in tow – even paleo and gluten-free!).
Want a little taste of what they’re cooking? This quinoa bowl (with an entire avocado included) should do the trick.
QUINOA BOWL WITH KALE, AVOCADO, AND BASIL-MINT PESTO
Makes two servings.
Ingredients
½ cup rainbow quinoa
1 zucchini
1 bunch kale
Fresh garlic, peeled
½ teaspoon red chile flakes (optional)
1 avocado
1 lemon
Sun Basket basil-mint pesto (basil, mint, walnuts, olive oil, water, salt)
3 tablespoons roasted pumpkin seeds
Instructions
1. Rinse and cook the quinoa:
- In a fine-mesh strainer, rinse the quinoa.
- In a small saucepot, combine the quinoa and 1 cup lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
2. While the quinoa cooks, prepare and cook the zucchini and kale:
- Trim the ends from the zucchini. Cut the zucchini lengthwise into ¼-inch-thick strips, and cut the strips into ¼-inch cubes.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Strip the kale leaves from the stems, and coarsely chop the leaves.
- In a large frying pan over medium-high heat, warm 1 tablespoon oil until the oil is hot but not smoking. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until tender and lightly browned, two to four minutes. Transfer the zucchini to a plate.
- If the pan is dry, add 1 teaspoon oil; warm over medium heat. Stir in the garlic and as much of the chile flakes as you like, and cook until fragrant, about one minute. Add the kale, season with salt and pepper, and cook, stirring occasionally, until wilted, two to three minutes.
3. Prep the avocado and lemon, and finish the quinoa:
- Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-sized pieces.
- Zest the lemon. Juice half, and cut the other half into wedges, reserving the wedges for serving.
4. Finish the quinoa:
- In a small bowl, stir the lemon zest and juice into the basil-mint pesto. Fluff the quinoa with a fork. Add half the pesto to the quinoa and toss to coat. Season to taste with salt and pepper.
5. Serve:
- Transfer the quinoa to individual bowls. Top with the zucchini and kale. Garnish with the avocado and pumpkin seeds. Serve the remaining pesto and the lemon wedges on the side.
Chef’s Tip: To save time chopping in the second step, the zucchini can also be cooked in ¼-inch-thick slabs instead of cubes, for two to four minutes per side.
By Susie Kostaras, Managing Editor
