Kale and Tomato Quinoa Bowl

A summer-y quinoa bowl with tomatoes, zucchinis, kale and black beans perfect for any meal.

1 1/2 cup cooked quinoa (1/2 cup uncooked)
1 bunch kale, ribs removed and chopped into bite-sized pieces
1 15oz can of black beans, rinsed and drained
1-2 medium zucchinis (over 5” in length), cubed
1/2 – 1 pint of cherry tomatoes, quartered
1-2 tsp chili powder
1-2 tsp paprika
juice from half a lemon
salt, to taste
olive oil

View the full recipe at small eats →