Savory Quinoa Bowl

February 17, 2016
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On top of being pretty, quinoa bowls are a hearty and antixodant-rich way to start your day. Try this savory recipe and if you’re missing an ingredient, swap in a favorite grain, fruit, veggie and nut, seed or cereal topping.

 If you make this recipe, snap a pic and hashtag it #esfgrams — We love to see your creations on InstagramFacebook, & Twitter!

INGREDIENTS
3 cups cooked quinoa*
1 cup Greek yogurt
1/4 teaspoon fine grain sea salt
1 tablespoon extra virgin olive oil
1 tablespoon fresh dill, finely chopped
1 teaspoon canola oil
½ cup raw pumpkin seeds (pepitas)
½ cup raw chopped pistachios
½ cup raw sunflower seeds
½ cup shredded coconut
6 romaine lettuce leaves or 8 large spinach leaves
2 dried medjool (or other variety) dates
2 teaspoons lemon juice
1 teaspoon extra virgin olive oil
1 tablespoon nigella seeds
lemon juice and coarse sea salt for garnish
Optional: hot sauce

INSTRUCTIONS

Stir the salt and olive oil into the yogurt until combined.

Warm the canola oil in a small skillet over medium heat and stir in the pumpkin seeds and coconut. Cook until the pumpkin seeds begin to brown along the edges and the coconut begins to brown, about 5 minutes.

Stack the lettuce or spinach leaves and cut across into 1/8 inch slices (julienne).

Remove the seeds from the dates and cut lengthwise into 1/8 inch slices.

Add the lemon juice and olive oil to a small mixing bowl and stir to combine.

Add the quinoa, pumpkin seeds, coconut, lettuce and dates to a large mixing bowl. Stir in half of the lemon juice/olive oil and combine. The quinoa mixture should be just barely dressed and lightly seasoned. Add more of the lemon juice/olive oil if needed.

To serve, divide the quinoa mixture into 4 bowls. Spoon ¼ cup of the savory yogurt across the top and sprinkle a big pinch of the nigella seeds across the top of the yogurt.

Give each bowl a small spritz of squeezed lemon juice and a small pinch of coarse sea salt and serve.

Some like it hot, option: drizzle your favorite hot sauce over top of the yogurt.

 

Serves 4.

Prep time: 15 min - Cook time: 15 minutes

*Combine 2 ½ cups well rinsed raw quinoa with 4 ½ cups water and ½ teaspoon salt in a medium saucepan. Bring to a boil and then lower the heat to simmer. Cover and cook 15 minutes. Remove lid and taste. The quinoa should be soft and tender, not crunchy and the grain’s curlicue should be visible. Continue cooking for another 5 minutes at least if the quinoa is still firm. Drain when done and if making ahead of time, spread out on a sheet pan to cool and then refrigerate. Too reheat, put the quinoa in a bowl set on top of a pan of simmering water until warmed through.

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Article from Edible San Francisco at http://ediblesanfrancisco.ediblecommunities.com/quinoabowl
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