Mexican Chickpea & Kale Quinoa Bowl

A quick and dirty meal that’s nutritious and tasty. Looks can be deceiving so don’t judge a book by its cover and try this one next time you’re hungry and in a pinch 🙂


I would file this recipe under the category of quick and dirty meal hacks. Is it pretty? No. Is it incredibly innovative or complex? Also no. Does it get the job done and taste great? Yes! So how did the recipe come to be … I honestly just noticed Trader Joe’s Taco Seasoning in my pantry and the chickpeas and quinoa nearby and went from there. It turned out to be a super easy and fun meal which was perfect for post-workout starving me. Also great for post work.

BEST FOR- days you want Mexican inspired food without the Mexican food coma– and fast!

MUSICAL PAIRING- “Think of You” by MS MR


1 can chickpeas (15 oz)
½ cup quinoa
4 cups kale
2 tsp. Trader Joe’s Taco Seasoning (or taco seasoning)
2 tbs. olive oil
+ salsa to taste



  1. Add ½ cup quinoa to 1 cup water in small pot. Bring to boil. Once boiling, stir, cover, and cook on low heat for 15 minutes.
  2. In a small frying pan, add olive oil and garbanzo beans. There will be a little extra liquid from the garbanzo beans and this is fine– it will evaporate and its existence helps reduce the amount of oil needed. Stir frequently, cook for 5-7 minutes, or to taste.
  3. In a larger pan, warm up olive oil then add the kale. Sprinkle with water, cover (but occasionally stir) and cook for 4-5 minutes.
  4. Add all ingredients together and whatever toppings! I chose salsa verde but recommend adding avocado as well!



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