MEGAN FRANCES LLOYD
// writer

Spring Grain Bowl

SPRING GRAIN BOWL

Originally published by Tramontina USA

The basic principles of the grain bowl aren’t new; people have been cooking nutritious starches with seasonal vegetables and flavorful sauces for centuries. We still love it today because it’s simple, healthy, cheap, creative, and helps you use up any random veggies in your fridge. Here’s our version inspired by all the bright spring produce and our favorite mint pesto. We’ll also give you a few tips on how to make it your own and utilize your leftovers.

Serves: 4   |   Prep Time: 15 min   |   Cook Time: 35 min

INGREDIENTS

  • ¾ cup quinoa, rinsed

  • 5-8 radishes, halved and thinly sliced

  • 2 large carrots, peeled

  • 1 Tablespoon olive oil + more for serving

  • 1 leek, halved lengthwise and thinly sliced

  • 1 lb. asparagus, trimmed and chopped into 2-inch pieces

  • 1 cup fresh or frozen peas, thawed

  • 1 Tablespoon chives, minced

  • ⅓ cup Spring Mint Pesto

INSTRUCTIONS

  1. In a medium saucepan, combine quinoa, 1 ½ cups of water, and a pinch of salt. Bring to a boil. Reduce to simmer and cook for 10-15 minutes, or until liquid is absorbed.

  2. While quinoa is cooking, bring 2-3 cups of water and 1 tablespoon of salt to boil in medium saucepan. Add asparagus and fresh peas (if using frozen, do not add peas yet) and cook for 2-3 minutes. Drain the water from the pan. Remove the vegetables and place them into cold water to stop the cooking process, and set aside. This is called blanching.

  3. Heat olive oil on medium-low heat and add leek slices. Sauté for 3-5 minutes until tender and slightly browned. If using frozen peas, you can add them here at the end just to bring them up to temperature. Remove from heat and set aside.

  4. Using a vegetable peeler, shave carrots lengthwise into long ribbons and set aside.

  5. Assemble bowls with even amounts of quinoa, blanched asparagus and peas, sautéd leeks, sliced radishes, and shaved carrots.

  6. Top with a dollop of Spring Mint Pesto, a sprinkle of minced chives, and a drizzle of olive oil.

MAKE IT YOUR OWN

  • Cut the leeks, radishes, and carrots into larger pieces and roast them in the oven at 425°F with olive oil, salt, and pepper.

  • Use rice, farro, or barley instead of quinoa.

  • Top with a soft boiled egg, grilled chicken, or seared steak for extra protein.

  • Make it Paleo: forget the grains, and add your protein.

  • Don’t want to eat your peas? Try fava beans instead.

  • Double the quinoa and veggies and throw them into salads, omelets, veggie burgers, wraps, or quiches.