Summer Grain Bowls
Need a lacto ovo vegetarian main course? Summer Grain Bowls could be a spectacular recipe to try. One serving contains 597 calories, 15g of protein, and 22g of fat. For $4.55 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 2. It is perfect for The Fourth Of July. 466 people found this recipe to be yummy and satisfying. If you have carrot, fresh rosemary, cherry tomatoes, and a few other ingredients on hand, you can make it. It is brought to you by How Sweet Eats. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns an excellent spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: Grain Bowls, grain-free mongolian beef and broccoli bowls, and Grain Bowls with Chicken, Veggies and Tahini Dressing.
Servings: 2
Ingredients:
2/3 cup chopped carrot (I used rainbow carrots)
1 cups bing cherries, pitted and halved
1 cup cherry tomatoes, halved
1 cup cooked farro
1 cup cooked quinoa
1 cucumber, sliced and halved
2 tablespoons fresh chopped basil leaves
2/3 cup corn (fresh or cooked - your choice)
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped thyme
1/4 cup gorgonzola cheese
1/2 cup rainbow micro greens
1 lemon, juiced
2 tablespoons olive oil
2 tablespoons fresh oregano leaves
2 ripe peaches, thinly sliced
1/2 teaspoon pepper
1/4 cup thinly sliced radish
1/2 teaspoon salt
Equipment:
bowl
Cooking instruction summary:
Note: for more flavor you can cook your quinoa and/or farro in chicken or vegetable stock, which is what I always do.In a large bowl, toss together the quinoa and farro.Season the tomatoes and cucumber with a pinch of salt and pepper - I like to do this just to add more flavor to those two ingredients especially.Toss all of the fruit and vegetables, down to the radish, into the quinoa and farro. Toss well so everything is combined.Drizzle the olive oil and lemon juice into the salad. Season with the salt and pepper, tossing well. Toss in the gorgonzola. Right before serving, toss in all of the fresh herbs.You can make this an hour or so before serving - it's wonderful cold and so are the leftovers!
Step by step:
1. Note: for more flavor you can cook your quinoa and/or farro in chicken or vegetable stock, which is what I always do.In a large bowl, toss together the quinoa and farro.Season the tomatoes and cucumber with a pinch of salt and pepper - I like to do this just to add more flavor to those two ingredients especially.Toss all of the fruit and vegetables, down to the radish, into the quinoa and farro. Toss well so everything is combined.
2. Drizzle the olive oil and lemon juice into the salad. Season with the salt and pepper, tossing well. Toss in the gorgonzola. Right before serving, toss in all of the fresh herbs.You can make this an hour or so before serving - it's wonderful cold and so are the leftovers!
Nutrition Information:
covered percent of daily need
