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Dancer's Kitchen

Shana's Kale and Quinoa Veggie Bowl

Dancer's Kitchen By Shana Troy
This dish is delicious, filling and easy to throw together on a fall evening. The quinoa and hummus are high in protein to help tired muscles repair, while the kale’s high vitamin K content is good for healthy bones.
 
Roast the Veggies
  • Cut up any veggies you’d like to roast into thick strips or cubes. I love cubed carrots, Brussels sprouts and sweet potatoes or butternut squash.  
  • Place them on a BBQ grill tray. Toss with olive oil, salt and pepper, cumin, maple syrup or any of your favourite spices.
  • Throw the tray on the BBQ until the veggies are golden and sizzling, about fifteen to twenty minutes. The veggies can also be roasted on a baking tray in the oven at 400°F.
 
While the veggies are on the BBQ, make:
  • Quinoa: Bring ½ cup of quinoa and 1 cup of water to a boil. Simmer on low heat until the water has evaporated. Fluff with a fork when done.
  • Hummus: Puree some chickpeas, or your favourite beans, in a blender and add olive oil, lemon, garlic, cumin and a touch of salt and pepper.
  • Kale: Tear up some kale and massage it with olive oil in a bowl until it shrinks a lot.
  • Dressing: Mix a spoonful each of Dijon and grainy mustard together with equal amounts of apple cider vinegar and olive oil.  
  • Toppings: Chop up an avocado and some cooked beets.
 
Assemble:
  • Place the massaged kale in individual bowls.
  • Top with cooked quinoa, roasted veggies, avocado and beets. Drizzle with dressing and add a dollop of hummus.
  • Garnish with some feta or pecorino cheese and toasted pumpkin seeds.
 
Enjoy with tired friends!
 
This Dancer’s Kitchen recipe was provided by Shana Troy, a Montréal-based dancer and fitness instructor. 
 
Submit your own favourite recipe for dancers, along with a short bio, to dc.editor@thedancecurrent.com for a chance to be featured in an upcoming issue. 
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