Looking for something fresh and healthy for spring or summer? This gluten-free grain bowl is vibrant and delicious. The lemon sesame dressing ties it all together and works beautifully on salads, veggies, or your favorite protein. Finished with Greens Do Good pea shoot microgreens for an extra pop of flavor and color.
Grain Bowl Ingredients
- 2 cups cooked tri-color quinoa
- 2 oz pickled red onions
- 2 tbsp white balsamic vinegar
- 2 oz roasted chickpeas
- 4 tbsp extra virgin olive oil
- Pinch salt & pepper
- 2 oz raw red beets, peeled & julienned
- 1 ripe avocado, chopped
- 1 cup arugula
- 4 oz grilled chicken breast
- Pinch toasted black & white sesame seeds
- 4 sprigs pea shoots
Lemon Sesame Vinaigrette
- 2 shallots, peeled and minced
- 2 tbsp Dijon mustard
- 3 tbsp tahini paste
- 2 tbsp honey
- 2 tbsp agave
- 1 cup white balsamic vinegar
- 1 cup fresh-squeezed lemon juice
- 1 cup tamari (gluten-free soy sauce)
- 1 cup canola oil
- 1 cup sesame oil
- 1 cup toasted black & white sesame seeds
- 1 cup thinly sliced scallions
Step by Step Instructions
Dressing instructions:
In a blender, combine the shallots, Dijon mustard, honey, and agave, and blend until smooth. Add lemon juice, vinegar, and tamari. With the blender running, slowly stream in the canola and sesame oil to emulsify. Once fully blended, stir in the toasted sesame seeds and scallions. Chill until ready to use. Keeps in the refrigerator for up to two weeks. Yields approx. 4 cups
Bowl instructions:
Bring 2 cups of water to a boil, add 1 cup quinoa, reduce heat, and simmer until tender. Set aside. Julienne 1 red onion, toss with 2 tbsp vinegar, and let sit. Rinse and drain a 14 oz can of chickpeas, pat dry, and toss with 2 tbsp olive oil, salt, and pepper. Roast at 350°F for 15 min. Set aside 2 oz and reserve the rest. Peel and julienne the beet into ¼-inch matchsticks. Set aside. Halve, pit, and cube the avocado, then cover with a damp paper towel. Toss 1 cup arugula with 2 oz lemon sesame vinaigrette. Season chicken breast with salt and pepper, grill for 10 min per side until cooked through, then cube. To assemble, use a chilled bowl or plate, layer all ingredients, top with pea shoots, and enjoy. Makes 1 bowl.