Yields 4 servings
Grain Bowl Ingredients
Vegetables
2 cups brussels sprouts, quartered
2 cups green beans, trimmed
1 cup tiny tomatoes
1 tablespoon olive oil
Sea salt and fresh black pepper
Grains
1 cup dry quinoa, rinsed (any color)
1 ¾ water or vegetable broth
¼ teaspoon salt
Optional- herbs, ground pepper, olive oil, lemon zest
Gremolata (makes extra)
1 bunch flat leaf Italian parsley
2 garlic cloves, crushed with mortar & pestle
1 teaspoon lemon zest
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
Quick Pickled Red Onions (makes extra)
1 large red onion, quartered and sliced
1 cup hot water
½ cup apple cider vinegar
½ cup white balsamic
1 tablespoon sugar (optional)
½ teaspoon sea salt
Beans
14-ounce can chickpeas, rinsed, drained
Directions
1. Start with what takes the longest first which is the roasted veggies. Pre-heat oven to 350⁰. Line two sheet trays with parchment paper. Toss the Brussels sprouts in a large bowl with half of the oil a pinch of sea salt and cracked black pepper. Spread on baking sheet and cook for 20-25 minutes or until roasted and fork tender. In a separate bowl toss green beans and tomatoes in a bowl with remaining oil, pinch of sea salt and black pepper. Roast in the oven for 20-25 minutes until slightly brown and tender.
2. Thinly slice the red onion, pack into a jar or glass bowl with the rosemary. Whisk the hot water, vinegar salt and sugar until the granules dissolve. Pour the hot liquid over the onions and push down the top onions so they are covered. Allow to sit for 30 minutes or overnight. The longer it sits, the more flavor the onions will have. They last in the refrigerator roughly 3 weeks.
3. Rinse and drain in a fine mesh strainer the quinoa. This will help remove the bitter soapy taste. Place the quinoa, water or broth and salt in a medium saucepan. Bring the mixture to a boil then reduce the heat to simmer. Cover the pot and allow it to cook for 15 minutes. Remove from the heat and place quinoa in a bowl to cool. Mix with toppings and store in the fridge in an airtight container for up to 5 days.
4. Time to make gremolata! Crush garlic in a mortar and pestle with a pinch of salt or chop garlic. Scoop it out and place it into a small mixing bowl. Rinse and dry the parsley, breaking leaves from the stems. Chop the parsley and place into the mixing bowl. Add olive oil, lemon zest and season with sea salt and pepper to taste.
5. Rinse and drain the chickpeas and place into a bowl.
6. Now its time to put together the grain bowl. Assemble bowls with a scoop of quinoa, chickpeas, and roasted vegetables. Top with pickled onions and a spoonful of gremolata. You can always put this on a bed of greens as a salad or top with some microgreens for a healthy crunch!