Grain Bowls

Grain Bowls

Salmon & Quinoa Bowl with Avocado Dressing

Yield:  4 Servings

Ingredients

Salad:

2 cups cooked quinoa

1 large English cucumber, chopped

1/4 cup red onion, finely chopped or julienned

8 oz. fresh kale, rinsed and rough chopped

2 large ripe avocados, pit removed and chopped

1 bunch fresh cilantro, rinsed and rough chopped

Method (Salad)

  1. Mix the kale, scallions, red onion, cilantro, olive oil, salt and pepper in a bowl.
  2. Add the cooked quinoa and mix well.
  3. Place the quinoa salad in a bowl, top with salmon and avocado.

Ingredients (Dressing)

2 avocados, peeled and pitted

1 cup plain whole milk yogurt/sour cream or Mexican crema

2 T fresh lime juice

½ bunch cilantro (no need to remove stems)

1 garlic clove

1/2 tsp. salt

1/8 tsp. ground cumin

Method (Dressing)

  1. In a food processor add all dressing ingredients. Pulse to combine.
  2. Add salt to taste.
  3. Drizzle over salad and serve immediately.

 

Coconut Curry Brown Rice Bowl

Yield:  4 Servings

Ingredients

2 cups cooked Brown Rice

1 can Coconut Milk

1 tsp. Fish Sauce

3 T Green Curry Paste

1 tsp. Brown Sugar

1 head Broccoli, chopped

1 Red Pepper, chopped and de-seeded

1 Yellow Onion, diced

1 Lime, cut into 8 wedges

1 bunch Basil, rinsed and stems removed

Method

  1. Place 4 T coconut milk (cream) from top of can in a saucepan and bring to a boil.
  2. In a medium bowl whisk remainder of coconut milk, fish sauce, green curry paste and sugar.
  3. Pour into saucepan and reduce heat to simmer and stir for 3-4 minutes until fragrant.
  4. Add vegetables to saucepan and simmer until vegetables are tender 10-12 minutes.
  5. Serve over cooked brown rice

Strawberry Farro Salad with Steak

Yield:  4 Servings

Ingredients (Salad)

2 cups cooked Farro, chilled

½ lb. Strawberries, hulled and quartered

1 Avocado, peeled and sliced

½ cup fresh Basil, stems removed

2 oz. crumbled Goat Cheese

1 lb. Sirloin or Ribeye Steak salted and peppered and brought to room temperature

Method (Salad)

  1. Toss all ingredients into a bowl and set aside in refrigerator until ready to serve.
  2. Bring a saute pan to high heat and add 1 tsp oil.
  3. Once pan begins to smoke add steak and cook 3-4 minutes per side until desired doneness is reached.
  4. Pull off pan and wrap in foil to rest. 2 minutes.
  5. Slice steak thin and add to salad.

Ingredients (Vinaigrette)

2 T Red Wine Vinegar

2 T EVOO

2 tsp. Honey

½ Shallot, minced

1 tsp. Poppyseeds

Salt and Pepper to taste

Method (Vinaigrette)

  1. In a small bowl whisk all ingredients. Serve with salad.

 

Lebanese Tabbouleh Salad (Bulgur)

Yield: 4 Servings

Ingredients

1/2 cup cooked Bulgur

3 tablespoons EVOO

1 cup boiling-hot Water

2 cups finely chopped fresh flat-leaf Parsley (approx. 3 bunches)

1/2 cup finely chopped fresh Mint

2 Tomatoes, cut into 1/4-inch pieces and de-seeded

1/2 seedless cucumber, peeled, cored, and cut into 1/4-inch pieces

4 Scallions, stems removed and diced

3 tablespoons fresh lemon juice

Method

  1. Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.
  2. Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop.
  3. Chop onion and tomato and it them to the cucumber, parsley, and mint.
  4. Add bulgur to the vegetables.
  5. Add lemon juice, olive oil, salt, and pepper. Mix well, taste, and adjust seasoning and olive oil as needed.

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