Nourishing Grain Bowl
A flexible and healthy grain bowl recipe that can be customized with your choice of grains, veggies, or proteins, perfect for busy nights.
Ingredients
Grain Base
- 1 cup quinoa (or brown rice) Any preferred grain can be used.
- 2 cups vegetable broth (or water) For cooking the quinoa.
Vegetables and Proteins
- 1 can chickpeas, drained and rinsed Beans can be substituted if preferred.
- 1 each bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach (or kale) Spinach can be substituted with kale.
- 1 each avocado, sliced For topping.
Seasoning and Oil
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon cumin
- to taste Salt and pepper
- to taste Feta or goat cheese (optional) For topping.
Instructions
Preparation
- Rinse quinoa under cold water and drain.
- In a medium pot, bring vegetable broth to a boil, add quinoa, cover, and simmer for about 15 minutes until all the liquid is absorbed. Remove from heat and fluff with a fork.
Cooking
- While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced bell pepper and chickpeas, sautéing for about 5 minutes.
- Stir in cherry tomatoes and spinach (or kale) into the skillet, cooking until the greens are wilted, about 2-3 minutes.
- Season with cumin, salt, and pepper.
Assembly
- In bowls, layer the cooked quinoa, sautéed veggies, and chickpeas, and top with avocado slices.
- If desired, sprinkle feta or goat cheese for added flavor.
Notes
Store prepared quinoa and sautéed veggies separately in the fridge for up to four days. Reheat before serving. Feel free to swap ingredients based on availability.