3 GRAIN BOWLS | HONEYSUCKLE
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Recipes in this Video
5 recipes
vegetariangluten-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1/2 tsp salt
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1/2 red onion, finely chopped
- ●1/2 cup Kalamata olives, pitted and sliced
- ●1/4 cup feta cheese, crumbled
- ●1/4 cup fresh parsley, chopped
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1/2 tsp dried oregano
- ●salt and pepper to taste
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over high heat.
- 3Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
- 4Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 5In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- 6In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
- 7Add the cooked quinoa to the vegetable mixture and pour the dressing over it. Toss gently to combine.
- 8Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
medium saucepanlarge bowlsmall bowlwhiskfork
vegetariangluten-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1/2 tsp salt
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1/2 red onion, finely chopped
- ●1/2 cup Kalamata olives, pitted and sliced
- ●1/4 cup feta cheese, crumbled
- ●1/4 cup fresh parsley, chopped
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
- ●1/2 tsp dried oregano
- ●1/4 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 4Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 5In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- 6In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper.
- 7Add the cooked quinoa to the vegetable mixture and pour the dressing over it. Toss gently to combine.
- 8Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Equipment
medium saucepanlarge bowlsmall bowlforkwhisk
pescatarian
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1/2 tsp salt
- ●1 cup cooked shrimp, peeled and deveined
- ●1 cup parsley, finely chopped
- ●1/2 cup mint leaves, finely chopped
- ●1 cup cherry tomatoes, diced
- ●1/2 cucumber, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup olive oil
- ●1/4 cup lemon juice
- ●1/2 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- 3Remove from heat and let quinoa sit covered for 5 minutes. Fluff with a fork and let it cool.
- 4In a large bowl, combine the cooled quinoa, cooked shrimp, parsley, mint, cherry tomatoes, cucumber, and red onion.
- 5In a small bowl, whisk together olive oil, lemon juice, black pepper, and additional salt to taste.
- 6Pour the dressing over the quinoa mixture and toss gently to combine.
- 7Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 8Serve chilled or at room temperature.
Equipment
medium saucepanlarge bowlsmall bowlwhiskfork
veganplant-basedgluten-freenut-freesoy-free
This dish is inspired by the trend of healthy bowls that combine grains, vegetables, and flavorful dressings, popular in many modern diets.
Ingredients
- ●1 cup cooked quinoa
- ●1 cup kale, chopped
- ●1/2 cup cucumber, diced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, thinly sliced
- ●1 avocado, sliced
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup tahini
- ●2 tbsp lemon juice
- ●1 tbsp olive oil
- ●1 clove garlic, minced
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the cooked quinoa, chopped kale, diced cucumber, halved cherry tomatoes, and sliced red onion.
- 2In a separate small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper until smooth.
- 3Pour the tahini dressing over the quinoa and vegetable mixture, and toss to combine.
- 4Top the bowl with sliced avocado and chopped parsley.
- 5Serve immediately or refrigerate for up to 2 hours before serving.
Equipment
large bowlsmall bowlwhiskknifecutting board
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups mixed vegetables (bell peppers, zucchini, carrots)
- ●1 cup cherry tomatoes
- ●1 cup cooked quinoa
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp cumin
- ●1/4 tsp paprika
- ●1 orange (juiced)
- ●1 tbsp apple cider vinegar
- ●1 tsp honey (or maple syrup for vegan option)
- ●1/4 cup chopped fresh parsley
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Chop the mixed vegetables into bite-sized pieces and place them in a large bowl.
- 3Add olive oil, salt, black pepper, cumin, and paprika to the vegetables. Toss to coat evenly.
- 4Spread the vegetables on a baking sheet in a single layer.
- 5Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- 6While the vegetables are roasting, prepare the vinaigrette by whisking together the orange juice, apple cider vinegar, and honey in a small bowl.
- 7Once the vegetables are done, remove them from the oven and let them cool slightly.
- 8In a large serving bowl, combine the roasted vegetables, cooked quinoa, and chopped parsley.
- 9Drizzle the orange cumin vinaigrette over the bowl and toss gently to combine.
- 10Serve warm or at room temperature.
Equipment
baking sheetlarge bowlwhisksmall bowl
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