Spring Broccolini & Kale Quinoa Bowls

Spring Broccolini & Kale Quinoa Bowls

When you don’t know what to make for dinner, what do you usually end up making? My go-to is the almighty quinoa bowl. Quinoa bowls are a versatile way to show off the seasons and this one is my little tribute to spring.

For this bowl, I lightly blanched some beautiful broccolini and tossed my quinoa with kale, fresh mint, roasted chickpeas, avocado, and my favorite part – crisp, pink slices of watermelon radish.

Here’s a food styling tip for you: seek out watermelon radishes to add some color to your bowl. That pop of pink always look gorgeous and they add a lovely crunch to your salad.

Spring Broccolini & Kale Quinoa Bowls Spring Broccolini & Kale Quinoa Bowls

These bowls are dressed simply with olive oil, lemon, salt and pepper and are dolloped with a scoop of herb-y pea pesto.

This makes a great light & healthy (yet still pretty filling), dinner. Hopefully you have leftovers because this packs up nicely for lunch the next day!

Spring Broccolini & Kale Quinoa Bowls

And one last reminder – be sure to enter our Staub cast iron cookware giveaway. Tomorrow is the last day to enter! See this post for more details.

4.8 from 6 reviews
Spring Broccolini Quinoa Bowls
Serves: serves 4
  • 1½ cups cooked chickpeas, drained and rinsed
  • extra-virgin olive oil, for drizzling
  • 1 bunch broccolini
  • 2 to 3 kale leaves, chopped (about 3 loose packed cups)
  • juice of ½ lemon, more to taste
  • 2 cups cooked quinoa
  • 1 watermelon radish, thinly sliced
  • ½ avocado, cubed
  • ½ cup mixed fresh herbs (I used mint and dill)
herb-y pea pesto: (this makes extra)
  • ¼ cup hemp seeds
  • ½ cup frozen peas, thawed
  • 1 small garlic clove
  • 1 cup packed fresh spinach (or sub basil)
  • ¼ cup fresh dill (or sub basil or mint)
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon Dijon mustard
  • 2 tablespoons olive oil, more if desired
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and toss them with a drizzle of olive oil, and a few pinches of salt and pepper. Roast until golden brown and crisp, about 20 minutes.
  2. Make the pesto by pulsing the hemp seeds, peas, garlic and a few generous pinches of salt and pepper in a food processor. Add the spinach and dill and pulse again then add the lemon juice and Dijon mustard. While the processor is running, drizzle in the olive oil. For a thinner pesto, add more olive oil until it reaches your desired consistency. Taste and adjust seasonings. Chill until ready to use.
  3. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccolini into the boiling water and blanch for about 1 minute, or until tender but still vibrant green. Transfer the broccolini to the ice water and let it cool for 1 minute. Drain and set aside to dry as you assemble the rest of the salad.
  4. Place the kale into a large bowl and drizzle with olive oil, salt, pepper and a squeeze of fresh lemon juice. Massage the leaves until they soften and wilt down. Add the quinoa, watermelon radish, avocado, herbs and broccolini. Season to taste with additional olive oil, lemon juice, salt and pepper. Add the roasted chickpeas and serve with a dollop of pesto.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Pamela on said:

    Just want to let you know how much I truly truly enjoy your recipes. Trying to convert to a vegetarian (due to cancer) but the process has been slow…LOL! I have tried a number of your recipes and they have so far won me and my 10 year old over. By the way ordered your cookbook as well! I recommend this sight to anyone and everyone looking for healthier eating! Keep up the great work!

    • Hi Pamela… wow, I’m glad you’ve been loving the recipes and that they’ve made eating vegetables more exciting for you. Thank you, and I hope you enjoy the book 🙂

  2. Amy from parsleyinmyteeth on said:

    Such a gorgeous dish – love pop of color from the watermelon radish!

  3. Fernando @ Eating With Your Hands on said:

    Lovely bowl, guys!

  4. I love this recipe with the broccolini and avocado! Yesterday we made a quinoa salad with farmer’s market beets, cilantro, mint, parsley, snap peas, and a lemon-ume vinaigrette. Thanks for your inspiration.

    • That sounds amazing – I really love ume vinegar especially 🙂

  5. Ashley LaMar from ashleylamar.com on said:

    This sounds so good! I just added it to next week’s meal plan. 🙂

  6. Kate | HappyForks.com on said:

    This bowl is full of super powers! With hemp seeds you get a good protein and omega-3 fatty acids. With kale and broccoli vitamin K and fiber. With avocado you eat good portion of healthy monounsaturated fatty acids and folate. Definitely recipe worth to try!

  7. melissa from inspiremeasap.com on said:

    I will be making this for tonight…for our lunch tomorrow! Thank you ! 🙂

  8. Tayla on said:

    Can’t find any watermelon radishes near me. What could I use instead?

    • Hi Tayla, you can use regular radishes or skip them (or slice carrots really thin for a little crunch). They’re not necessary here if you can’t find them.

  9. Carmen from carmitive.com on said:

    This looks SO yummy! I’ll try out this recipe for sure 🙂
    Thank you so much for sharing!
    xx, Carmen – http://www.carmitive.com

  10. I really love this quinoa bowl, especially the mint in it. Now to hunt down some watermelon radishes. 😉 When I’m feeling uninspired for dinner I’ll usually roast off a mix of veggies, cross my fingers I still have some cooked beans in the freezer, and then go from there.

  11. All-in-one meals like this are a saving grace for me. This one looks so bright and happy for spring, and I adore the radishes! They are so under appreciated, aren’t they?

  12. Those watermelon radishes are absolutely beautiful! Awesome meal btw. Thanks for the recipe! Pinned

  13. Lisa Favre from marblecrumbs.com on said:

    Okay, terrible of me but kale and quinoa (so basically, the essentials in this particular recipe) are two ingredients I have never worked with. I eat them all the time but I never prepare it myself. I guess I’ll have to give it a go!

    Lisa Favre

  14. Tayla H on said:

    How do you cook your quinoa? I know a lot of people cook it slightly differently so I’m intrigued as to how you do it.

  15. Erika on said:

    Made for dinner tonight, absolutely loved! Have leftovers for lunch this week, can’t wait to enjoy again tomorrow. Thanks for the great recipe (as always!)

  16. Pali on said:

    Another great recipe that I’m going to try 🙂

  17. Chelsey from chelseycrafts.com on said:

    So pretty!

  18. Siri on said:

    Recommendations for a protein other than chickpeas?

    • Hi Siri, baked tofu, or just sprinkle on some hemp seeds. Hope that helps!

  19. Hannah on said:

    I couldn’t find broccolini except in the frozen section. Would frozen broccolini be as good for this?

    • To be honest, I don’t love frozen broccoli (it’s a little soggy), I would suggest regular fresh broccoli or even asparagus instead. Hope that helps!

      • Hannah on said:

        That is helpful to know. Thanks for the suggestions!

  20. Aaron on said:

    Oh So Mouthwatering!! This looks amazingly fresh! 🙂

  21. Ioana on said:

    Well, it’s finally starting to feel like spring where I live and it’s time to make some healthy and fresh choices. Recipe looks so good and the pea pesto is the bomb. Definitely trying this tomorrow for lunch.

  22. Elisa on said:

    This is a lovely recipe, looks inspiring and utterly delicious. I love that it feels like something I can try out, especially for the healthy dose of omega-3 fatty acids and other powerful nutrients. Thanks for sharing this recipe with us, keep them coming!

    • Hi Elisa, I hope you love the quinoa bowls!

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