What's more beautiful than a perfectly balanced plant-based bowl? One that lets you practice new kitchen skills to enhance all of your homemade meals. We love these quinoa bowls made with veggies, vinaigrette and quick-pickled onions from California Living + Eating, a new cookbook that, like, really gets us. This simple but sophisticated recipe can turn a boring lunch into a serious culinary experience...
Soul bowls or grain bowls, whatever you like to call them, they have changed the way we eat lunch (or breakfast, or dinner) in recent years. The key to building a good bowl is in the variety of toppings: some cooked, some raw, different colors, shapes and textures. I usually batch cook all the separate elements in bulk, then assemble different grain bowls through the week. I’ve also found that roasting quinoa after boiling it is a great way to make it that much better. It turns nutty and golden with much more texture. It’s also a genius way of rescuing over-cooked quinoa.
The post California Clean: Toasted Quinoa Bowls With Veggies, Sprouts + Pickled Red Onions appeared first on The Chalkboard.
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