Coconut Quinoa Bowl

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups cooked quinoa
• 1 cup Greek yogurt
• 1/4 teaspoon fine grain sea salt
• 2 teaspoons extra virgin olive oil
• 1/2 cup sliced almonds
• 1/2 cup shredded coconut
• 1-2 medium garlic cloves, peeled
• 1/4 teaspoon fine grain sea salt
• 6-7 large kale leaves, destemmed & shredded
• 1 lemon
• 1 avocado, pitted and sliced
• edible flowers (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the sliced almonds and shredded coconut in a dry skillet over medium heat, stirring often, for 2 to 3 minutes until golden. Transfer to a small plate.

2. Heat the olive oil in the same skillet over medium heat. Add the thinly sliced garlic and cook for 1 minute, until fragrant but not browned.

3. Add the shredded kale and one 1/4 teaspoon of the sea salt. Cook, tossing, for 3 to 4 minutes until wilted. Remove from heat.

4. Stir the Greek yogurt with the other 1/4 teaspoon of sea salt and the juice of half the lemon in a small bowl.

5. Warm the cooked quinoa in the microwave for 1 minute, or in a pan with a splash of water, until hot throughout.

6. Divide the warm quinoa among four bowls. Top each with kale, yogurt, sliced avocado, and the toasted almonds and coconut.

7. Cut the remaining lemon half into wedges and serve alongside the bowls. Scatter edible flowers over the top if using.