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Hi.

I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Quinoa & Kale Bowl

Quinoa & Kale Bowl

This is the first recipe in a series I’m dubbing Brown Bag. These recipes can be prepped in advance and eaten at your desk during the week. You have the option to make a full recipe for multiple days during the week or if you are like me and can’t eat something more than 2 days in a given week, you can split the recipe for just a couple days. Use the category link or search to find all Brown Bag Series recipes in the future as more are coming this month.

This is good reheated or cold. If you decide to eat this as a cold dish, I recommend you reduce the amount of feta by half. Warming it up causes the feta to melt into the quinoa. If you have the luxury of working from home, try topping this bowl with a fried egg. #yolkporn


Quinoa & Kale Bowl

Servings: 4

  • 1 cup quinoa, cooked

  • 2 TBS soy sauce

  • ½ tsp ground ginger

  • 1 TBS sriracha

  • 1 cup chopped and packed kale

  • ½ tsp sea salt

  • 1 TBS lemon juice

  • 1 small bell pepper sliced

  • ½ cup chopped red onion

  • 2 cups cooked shredded chicken (optional)

  • 4 oz crumbed feta


  1. Add 1 cup quinoa and 1 ½ cups water to a pot and heat on high until it comes to a boil

  2. Turn down to low and simmer for 15 minutes

  3. While quinoa cooks, chop kale, red onion, and slice bell pepper

  4. When quinoa is cooked, add 2 TBS soy sauce, sriracha, and ½ tsp ground ginger, stir

  5. Add kale to quinoa, top with lemon juice and salt. Mix all

  6. In a pan, add 1 tsp olive oil, bell pepper and red onion

  7. Cook over medium low heat for 10 minutes or until onion and pepper are softened

  8. Mix onions and pepper with quinoa mixture

  9. Stir in shredded chicken if you are including

  10. Top with feta and divide into four servings

  11. Eat cold or reheat in microwave

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