A vibrant bowl of kale salad with quinoa and chickpeas tossed in. There are heirloom tomato slices, pink pickled onions, deviled egg halves, blanched asparagus, and artichoke halves. The bowl is sitting on a white and tan striped napkin on a white background

Kale and Quinoa Bountiful Bowls

  • Author: This Mess is Ours
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 large servings 1x
  • Category: Salad
  • Method: Assembled
  • Cuisine: Salad


Build these bountiful bowls as big or as little as you like! Literally, anything goes! 



1 DOLE®Triple Quinoa Bountiful Kit , prepared

2 cups cooked vegetables: they can be steamed, blanched, grilled, or roasted. Anything goes.

1 cup assorted marinated vegetables: marinated artichoke hearts, roasted peppers, marinated onions, citrus pickled onions (see blog post for technique)

1/2 cup-ish protein: Hard boiled eggs, rotisserie chicken, grilled steak, shrimp, cheese, or nuts are all great additions. Use more or less depending on how hungry you are.

To serve: flaky salt, coarse ground pepper, and pepper flakes


Simply open the bag, pour the chopped kale and carrots into a large bowl, top with the bountiful blend of red, white and black quinoa mixed with chickpeas, then toss everything in Dole’s delicious Lemon Basil Vinaigrette. Divide into bowls.

Layer on the cooked vegetables, marinated vegetables, and your protein of choice. Season liberally with flaky salt, coarse ground pepper, and pepper flakes

Keywords: kale, quinoa, superfood

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