You can’t go wrong with a Grain Bowl since it’s a recipe that tastes delicious and benefits your body too. In this particular Grain Bowl, quinoa and brown rice make the base. These two add a little nuttiness as well as a mix of chewy and soft textures. Plus the two are both whole grains so they can help with blood sugar and provide long-lasting energy rather than a quick sugar crash-out. Next, you sprinkle roasted beets and baby greens (spinach or arugula) for boosts of antioxidants, a variety of vitamins, and fiber. Lastly, the White Balsamic Dressing is mostly for your tasting pleasure but it does use heart-healthy extra-virgin olive oil and antioxidant-abundant honey.
Grain Bowl with White Balsamic Dressing
Description
Lunch should be both delicious and nutritious!
Ingredients
For the bowl:
- 1 cup roasted beets
- 1 cup quinoa, cooked according to instructions and cooled
- 1 cup cooked and cooled brown rice
- 1 cup baby greens such as spinach or arugula
- Toasted bread
For the dressing:
- 1/2 cup shallots, chopped fine
- 1 tbsp chopped garlic
- 1/2 cup white balsamic
- 1/4 cup white vinegar
- ½ cup honey
- 2 and 2/3 cup extra-virgin olive oil
Instructions
- Roast about a cup of cubed beets. Cook quinoa according to package directions. Same for brown rice. Wash and dry a cup of dark baby greens like spinach and arugula.
- Make the dressing in a blender. First, mix onion, garlic, and vinegars until smooth.
- Add honey and blend until smooth.
- With blender running, slowly add olive oil to allow for emulsification.
- Into a shallow bowl, spoon portions of brown rice and quinoa.
- Top with beets and greens.
- Drizzle with dressing.
- Serve with crusty slices of toasted bread.
Plus, check out more of Chef Kenny Cumberland’s recipes like Pizza Hot Pockets, Lunchtime Tamales, and Peanut Butter and Jelly Rolls.
Recipe by Chef Kenny Cumberland
Photography by Dave Bryce
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