Quinoa grain bowl -
I was reminded how even an unembellished meal can make a big difference to my day. I continue to make all sorts of grain bowls every week. On that note, I will now assert something potentially unpopular.
A really delicious grain bowl — composed of cooked grains topped with vegetables, protein or cheese, and a bright, textural garnish — takes time. Yes, you can partially shortcut your way there by cooking the grains ahead of time, leaning on canned beans and sneaking in depth with a little added chili crisp and soy sauce.
But you also have to commit to treating each step with care. Indeed, I often sneak away from my computer sometime late morning to start a pot of farro or quinoa or to roast a quartered radicchio or broccoli florets.
Wood ear mushroom and soft scrambled egg over scallion rice! Couscous with blistered cucumber and tahini dressing!
But I never regret stealing bits of time in the service of a good meal. Lifting a grain bowl from serviceable to great requires flavoring each layer.
Because I usually make grain bowls for weekday lunch, I opt for quicker-cooking grains as the base, such as polenta, couscous, farro, quinoa, white rice, or occasionally brown rice. This is a great way to use up those almost-empty bags of lentils you may have lying around; cook and label them all in one afternoon, then add them to just-cooked grains as desired.
Whatever the grain base, I always flavor and season the cooking liquid. I most often use boxed bone broth or vegetable stock — my two go-to premade stocks. But adding flavor can be as simple as dusting a teaspoon of bouillon powder into your cooking water or plunking in a Parmesan rind or half a lemon.
Once the grains are cooked and fluffed, they get a pat of butter or a slick of olive oil and perhaps a shower of chopped fresh herbs and lemon zest. Now apply this logic to every additional layer. For instance, sautéed kale or collard greens always appreciate sliced garlic and a finishing shot of acid, like lemon juice or vinegar.
A fried egg never says no to cooking in butter spiced with Kashmiri chile powder or to a last-minute drizzle of chili crisp or vinegar. Leftover smoked fish or rotisserie chicken will thank you if you toss it with dill and lemon before adding it to the mix, as will a handful of prickly greens.
Sliced avocado sings with salt, pepper, and a few drops of rice vinegar or lime juice. The best grain bowls offer up a range of textures. Cafe Robey, on the ground floor of Chicago's Robey hotel, offers a master class on this with a grain bowl of brown rice and quinoa.
The mixed-grains base is topped with sautéed kale laced with red chilies, soft-roasted sweet potatoes, a five-minute egg and a bedazzling of pistachio-sesame crunch. A swipe of garlicky hummus on the plate injects tangy, creamy richness into every bite.
It can be as simple as sprinkling walnuts and blue cheese over a chopped kale and grain salad. I keep walnuts, cashews and roasted peanuts around for just such occasions; plus several canned bean varieties chickpea, cannellini and pinto.
I am never without one or two preserved pepper varieties, be they pepperoncinis, jalapeños, giardiniera, cherry peppers or roasted red peppers. The brine from a jar of spicy pickled peppers in particular is a delightful addition to almost any dressing.
I also maintain a small hoard of tinned and smoked fish, which add protein without any heavy lifting, plus terrific depth of flavor. Other staples that serve grain bowls well include tahini great for quick hummus and to enrich dressings , an assortment of acids vinegars, lemons, limes, mustard , and multiple options for adding salt or brininess, such as fish sauce, soy sauce, and feta.
Bonus points if said item also lends texture, like kimchi, capers or chili crisp. I always have one or two kinds of crunchy veggies on hand, like radishes, broccoli, cabbage and cucumbers — which are good raw, and lend even more interest if you sear or roast them before adding.
I also keep hefty leafy greens that can stand up to being dressed in advance romaine, kale, radicchio, collards and lots of fresh herbs.
And, of course, when in doubt, put an egg on it. If all this freewheeling grain bowl building fills you with dread, start with flavor combinations you already know and love. My husband went back for seconds I did add sautéed chicken thighs to this dish as my husband likes to have meat protein in his dinners.
This is amazing!! Prepped ahead the night before and just assembled bowls for dinner! We added some rotisserie chicken on top for a more filling one bowl dinner!!
This was SUPER. Just made it tonight. That said, I think the recipe is perfect as is! Soooo good! This has become my favorite lunch to bring to work. It tastes great warm or cold. Perfect combination of sweet and spicy. I was wondering what f it would be good cold or heated up.
Thanks think I would love it but not my family. Your email address will not be published. Skip to main content Skip to primary sidebar menu icon. Email Facebook Instagram Pinterest. search icon. Home » Recipes » Grain Bowls Jump to Recipe Print Recipe. Quinoa and Veggie Power Bowls.
Course: Main Course. Cuisine: American. Prep Time: 20 minutes minutes. Cook Time: 25 minutes minutes. Total Time: 45 minutes minutes.
Servings: 4. Calories: kcal. Author: Jamie Vespa MS, RD. kosher salt. Instructions Preheat oven to °F. Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and ½ tsp. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp.
oil, smoked paprika, garlic powder, and ½ tsp. Place both baking sheets in the oven, and roast for ~25 minutes, stirring once halfway through, until tender. Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes.
Uncover, and stir in kale, letting residual heat wilt down the leaves. Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk. Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls.
Divide roasted vegetables over top, and drizzle with dressing. Calories: kcal Carbohydrates: 67 g Protein: 14 g Fat: 24 g Saturated Fat: 4 g Sodium: mg Fiber: 14 g Sugar: 14 g. Tried this Recipe? Tag me on Instagram! Mention dishingouthealth or tag dishingouthealth!
A grain Quinao Journaling for anxiety relief a natural graon for grxin start of our meal plan Natural energy booster, because Mental conditioning for athletes Qujnoa grain bowl recipes rely on components. Howl used them first in this grain bowl recipe and then mixed and matched them into other meals throughout the week. Here are the component categories I started with:. Load these components into this grain bowl recipe tonight. Then, mix and match them into the other recipes in the meal plan throughout the week! To make your own bowl, think in terms of the categories I listed above:. Play with grain combos, sauces, bolw, and leftovers for Quijoa that pop. Around 3 Journaling for anxiety relief. Finally, Mental conditioning for athletes a nondescript Tuesday, I blocked off a full hour to make and eat lunch. I made a quick polenta and topped it with garlicky greens and a runny egg. It was simple, but I felt renewed.
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