Whenever I’m craving something hearty but still fresh, this Kale Caesar Quinoa Bowl is the recipe I reach for. It has all the creamy, garlicky Caesar flavor I love, plus the extra staying power from quinoa and kale. The combination is surprisingly cozy, filling, and completely satisfying for lunch or dinner.

The light Caesar dressing is my favorite part. It’s creamy without being heavy, and the lemon, garlic, and Parmesan make it taste like something you’d get at a restaurant. I keep a jar of it in the fridge because it’s delicious drizzled over roasted vegetables, wraps, and even simple greens!

Before You Get Started

Here are a few quick notes to help your Caesar quinoa bowl turn out perfectly every time.

• Prep the kale properly: Remove the stems, chop it finely, wash well, and massage it with a touch of oil or lemon juice so it softens and turns deeper green.
• Use warm or cool quinoa: Warm quinoa softens kale more, while cooled quinoa gives a bigger contrast in texture. Either works depending on your preference.
• Choose your protein: This bowl works with chicken, shrimp, steak, salmon, tuna, tofu, or chickpeas. Add your favorite cooked protein or keep it vegetarian.
• Use good Parmesan: Freshly grated Parmesan melts into the dressing better and adds richer Caesar flavor.
• Use store-bought dressing if needed: A bottled Caesar dressing works great when you need a shortcut or don’t have time to make the homemade version!

How to Make Lighter Caesar Dressing

Caesar dressing is typically made by emulsifying egg yolks and oil (which is similar to how mayonnaise is made) andcombining that with anchovies, Parmesan cheese, lemon juice, black pepper, and other spices. While delicious, it can be very high-calorie, with over 80 calories and 10 grams of fat in just one tablespoon of typical restaurant Caesar salad dressing.

This version is much lighter and still packs in plenty of flavor.

• 2 tbsp. hot water
• 2 tbsp. Reduced-fat mayonnaise
• 1.5 tbsp. olive oil
• 1 tbsp. fresh lemon juice
• 1/4 tsp. pepper
• 1 garlic clove, minced
• 3 tbsp Parmesan cheese

How to Make a Kale Caesar Quinoa Bowl

Here’s how to bring everything together for a creamy, delicious bowl.

1. Cook the quinoa and prep the kale

Prepare the quinoa according to the package. Massage the kale until it softens.

Pro tip: Massage longer if you prefer softer kale, or just a little if you like it crunchier.

2. Make the dressing

Whisk together hot water, mayo, olive oil, lemon juice, minced garlic, pepper, olives, and Parmesan.

Pro tip: Start with half the lemon juice and adjust based on how tangy you like your Caesar dressing.

3. Toss the bowl

Combine the quinoa, kale, and dressing. Add extra Parmesan and pine nuts on top.

4. Meal prep if needed

To meal prep this recipe, pack the kale, quinoa, olives, Parmesan cheese, and pine nuts together. Make the dressing separately and store it on the side. Add right before serving.

Pro tip: Add the pine nuts right before eating so they stay crunchy.

Recipe Tips and Tricks

Here are the best ways to customize your bowl and keep it tasting amazing.

• Use any greens: Kale, spinach, Romaine, arugula, or mixed greens all work. If using delicate greens like arugula, cool the quinoa first.
• Swap the grain: Try farro, brown rice, barley, couscous, or even cooked pasta.
• Add protein: Easy Grilled Chicken Breast, Blackened Steak, Garlic Grilled Shrimp, Blackened Salmon, canned tuna, chickpeas, or Grilled Tofu all work great.
• Add veggies: Cherry tomatoes, cucumbers, celery, roasted red peppers, artichokes, or hearts of palm are all delicious additions.
• Add briny flavor: Mix in capers or sliced anchovies for more traditional Caesar flavor.
• Skip the pine nuts: They’re optional. Leave them out or replace them with walnuts or almonds!
• Make a vegan dressing: Swap the mayonnaise for vegan mayo and use nutritional yeast instead of Parmesan. Add a touch of Dijon mustard for extra creaminess and flavor.

Storage & Reheating

Here’s how to keep your quinoa bowls fresh for the week.

• Refrigerate: Store kale, quinoa, olives, cheese, and pine nuts together for up to 3 days.
• Reheat: Warm quinoa separately if you prefer a warm bowl, but keep the kale chilled.
• Leftovers: Turn leftovers into a wrap or serve over roasted vegetables with extra dressing.