• Chef Katya Weiss-Andersson

Nourishing Quinoa Macro Bowl ~ Simple and Satiating Recipe

It sounds so simple. It also sounds like the true embodiment of boring vegan hippie food- so how is it so good? This is the meal I’ve been craving and making over and over again for weeks, because it’s so nourishing, filling and truly delicious. Quinoa, kale, red cabbage and avocado band together to give you plenty of protein, fiber, healthy fats and a whole array of micronutrients and healing magic!

You'll need~

  • 2 cups quinoa (any color or variety)

  • 4 cups water or broth

  • If using water, 2 bouillon cubes (or 3 cups worth of jarred bouillon*)

  • 8 cloves garlic, minced

  • 3 bunches kale (lacinato/dino/Tuscan kale works best, but regular will work as well), chopped or torn and well-drained

  • 2 Tbsp extra-virgin olive oil

  • 2 tsp sea salt

  • Splash red wine vinegar

  • 1 large red cabbage, cut into thin strips

  • 2.5 Tbsp olive oil

  • 2.5 tsp salt

  • 2.5 Tbsp red wine vinegar

  • ¼ cup spicy brown mustard

  • Ripe avocado

Here's how to make it~

-In a small pot, bring quinoa and broth/water with bouillon to a boil. Uncover and cook until the liquid is absorbed. Then remove from heat, cover and allow the quinoa to steam for five minutes.

-Heat a large pan or pot on medium-high**. Add olive oil. Once pan and oil are hot, add cabbage and salt and stir thoroughly and frequently. Once the cabbage has cooked down until deeply purple and al dente (about 5 minutes), add the mustard and vinegar and cook for another 3 minutes. Remove cabbage from pan and set aside.

-In the same large pan, heat olive oil. Saute garlic until just beginning to brown, then add kale and salt. Mix thoroughly to coat kale with oil and salt, then stir just occasionally, allowing time for the kale on the bottom to get a little golden and crispy. Once the kale has cooked to your liking and has lost its excess bitterness, add vinegar and cook for one more minute

-Assemble your bowl: Place a layer of quinoa on the bottom and top with cabbage, kale and sliced avocado. If desired, garnish with red pepper flakes


*I like Edward and Sons Not Chik’n Bouillon cubes, and Better than Bouillon No Chicken bouillon base

** Depending on how big your pot/pan is, you may need to do this in two rounds or use a smaller cabbage (in which case you can use less oil, salt, vinegar and mustard accordingly)

Did you make this nourishing recipe? How did you like it? Be sure to comment below and let us know!

About the Chef~

Katya Weiss-Andersson is a vegan chef who has cooked in New York City, Italy, the West Bank and beyond. She did her stage under Chef Amanda Cohen at Dirt Candy in NYC, went on to own Stay Fresh Veg in Durham, NC, and became recognized as an innovator in the plant-based food world by the time she was 25. Weiss-Andersson has cross-trained extensively with gluten-free, Ayurvedic and raw foods, as well as other specifications. Specializing in global culinary traditions from Korea to Ethiopia, Weiss-Andersson’s passion is continuing to learn about regional dishes within their respective cultural contexts. Currently based out of Denver, she caters retreats (including the Goddess Ceremony), teaches cooking classes, provides menu consultation and recipe development for small businesses, and works as a personal chef. Weiss-Andersson is also a marathon runner for Team Palestine, a freelance writer, and a total yoga dork with a love of healing and nurturing through nourishment. Katya is a guest blog writer for GoddessCeremony.com

To learn more about Katya, visit her social media links below:



Instagram personal: @katarinaanya

Instagram professional: @notanothertofuscramble