{"id":778,"date":"2019-06-13T06:27:01","date_gmt":"2019-06-13T11:27:01","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=778"},"modified":"2020-01-11T09:50:44","modified_gmt":"2020-01-11T15:50:44","slug":"grain-bowls","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2019\/06\/13\/grain-bowls\/","title":{"rendered":"Grain Bowls"},"content":{"rendered":"

Grain Bowls<\/strong><\/span><\/h2>\n

Salmon & Quinoa Bowl with Avocado Dressing<\/strong><\/p>\n

Yield:\u00a0 <\/strong>4 Servings<\/p>\n

Ingredients <\/strong><\/p>\n

Salad:<\/strong><\/p>\n

2\u00a0cups cooked quinoa<\/p>\n

1\u00a0large English cucumber,\u00a0chopped<\/p>\n

1\/4\u00a0cup\u00a0red onion,\u00a0finely chopped or julienne<\/p>\n

8 oz.\u00a0fresh kale, rinsed and rough chopped<\/p>\n

2\u00a0large\u00a0ripe avocados,\u00a0pit removed and chopped<\/p>\n

1 bunch\u00a0fresh cilantro, rinsed and rough chopped<\/p>\n

Method (Salad)<\/strong><\/p>\n

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

    Ingredients (Dressing)<\/strong><\/p>\n

    2 avocados, peeled and pitted<\/p>\n

    1 cup plain whole milk yogurt\/sour cream or Mexican Crema<\/em><\/span><\/a><\/p>\n

    2 T fresh lime juice<\/p>\n

    \u00bd bunch cilantro (no need to remove stems)<\/p>\n

    1 garlic clove<\/p>\n

    1\/2 tsp. salt<\/p>\n

    1\/8 tsp. ground cumin<\/p>\n

    Method (Dressing)<\/strong><\/p>\n

      \n
    1. In a food processor add all dressing ingredients. Pulse to combine.<\/li>\n
    2. Add salt to taste.<\/li>\n
    3. Drizzle over salad and serve immediately.<\/li>\n<\/ol>\n

      Coconut Curry Brown Rice Bowl<\/strong><\/h2>\n

      Yield:\u00a0 <\/strong>4 Servings<\/p>\n

      Ingredients <\/strong><\/p>\n

      2 cups cooked Brown Rice<\/p>\n

      1 can Coconut Milk<\/p>\n

      1 tsp. Fish Sauce<\/p>\n

      3 T Green Curry Paste<\/p>\n

      1 tsp. Brown Sugar<\/p>\n

      1 head Broccoli, chopped<\/p>\n

      1 Red Pepper, chopped and de-seeded<\/p>\n

      1 Yellow Onion, diced<\/p>\n

      1 Lime, cut into 8 wedges<\/p>\n

      1 bunch Basil, rinsed and stems removed<\/p>\n

      Method<\/strong><\/p>\n

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

        Farro*<\/a> Salad with Strawberries and Steak<\/strong><\/h2>\n

        Yield:\u00a0 <\/strong>4 Servings<\/p>\n

        Ingredients<\/strong> (Salad)<\/p>\n

        2 cups cooked Farro, chilled<\/p>\n

        \u00bd lb. Strawberries, hulled and quartered<\/p>\n

        1 Avocado, peeled and sliced<\/p>\n

        \u00bd cup fresh Basil, stems removed<\/p>\n

        2 oz. crumbled Goat Cheese<\/p>\n

        1 lb. Sirloin or Ribeye Steak salted and peppered and brought to room temperature<\/p>\n

        Method <\/strong>(Salad)<\/p>\n

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

          Ingredients<\/strong> (Vinaigrette)<\/p>\n

          2 T Red Wine Vinegar<\/p>\n

          2 T EVOO<\/p>\n

          2 tsp. Honey<\/p>\n

          \u00bd Shallot, minced<\/p>\n

          1 tsp. Poppyseeds<\/p>\n

          Salt and Pepper to taste<\/p>\n

          Method <\/strong>(Vinaigrette)<\/p>\n

            \n
          1. In a small bowl whisk all ingredients. Serve with salad.<\/li>\n<\/ol>\n

            *For more information on the grain Farro, follow this link:\u00a0 NPR<\/strong><\/em><\/span><\/a><\/p>\n

            Lebanese Tabbouleh Salad (Bulgur)<\/strong><\/h2>\n

            Yield: 4 Servings<\/strong><\/p>\n

            Ingredients <\/strong><\/p>\n

            1\/2 cup cooked Bulgur<\/p>\n

            3 tablespoons\u00a0EVOO<\/p>\n

            1 cup boiling-hot Water<\/p>\n

            2 cups finely chopped fresh flat-leaf Parsley (approx. 3 bunches)<\/p>\n

            1\/2 cup finely chopped fresh Mint<\/p>\n

            2 Tomatoes, cut into 1\/4-inch pieces and de-seeded<\/p>\n

            1\/2 seedless cucumber, peeled, cored, and cut into 1\/4-inch pieces<\/p>\n

            4 Scallions, stems removed and diced<\/p>\n

            3 tablespoons fresh lemon juice<\/p>\n

            Method<\/strong><\/p>\n

              \n
            1. Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.<\/li>\n
            2. Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop.<\/li>\n
            3. Chop onion and tomato and it them to the cucumber, parsley, and mint.<\/li>\n
            4. Add bulgur to the vegetables.<\/li>\n
            5. Add lemon juice, olive oil, salt, and pepper. Mix well, taste, and adjust seasoning and olive oil as needed.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

              Grain Bowls Salmon & Quinoa Bowl with Avocado Dressing Yield:\u00a0 4 Servings Ingredients Salad: 2\u00a0cups cooked quinoa 1\u00a0large English cucumber,\u00a0chopped 1\/4\u00a0cup\u00a0red onion,\u00a0finely chopped or julienne 8 oz.\u00a0fresh kale, rinsed and rough chopped 2\u00a0large\u00a0ripe avocados,\u00a0pit removed and chopped 1 bunch\u00a0fresh cilantro,<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=778"}],"version-history":[{"count":3,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/778\/revisions"}],"predecessor-version":[{"id":1014,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/778\/revisions\/1014"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}