Chickpeas, Kale and Quinoa Power Bowls

Rinse quinoa 2-3 times with cold water. In a deep large skillet, combine water (or stock) and quinoa and bring to a boil. Reduce to a simmer. Cook until liquid is absorbed. If desired, season with salt. Fluff with fork. Set aside.

In a deep skillet over medium heat, cook onions for 2 minutes in olive oil, stirring frequently, until fragrant.
Add sliced mushrooms and cook for 3–4 minutes, then add peppers. Cook until peppers become soft and liquid from mushrooms is almost evaporated, about 3-4 minutes.

Add garlic, kale, chickpeas, Italian seasoning, salt and pepper. Add in stock and cook over medium heat for 2–3 more minutes. This will help all flavors come together and prevent the dish from being too dry. (You can skip the addition of chicken stock and mix quinoa and vegetables together at this point if you’d like.)

Add in cooked quinoa and stir to combine. Cook for a few more minutes, if there is more liquid that needs to evaporate.

Serve warm. You can add extra protein like grilled chicken if you’d like.