This past month, March 16th, I created a variety of grains, beans and other items for our second “Women on Wellness” event.
I fell into a Fresh Mexican theme and added warm spices, fresh lime juice and pickled onions to bring a fresh way of making a grain bowl. Try this recipe, let me know if you like it and tell me your favorite grain bowl combination. Check out a few of the photos from our event and get your knife sharpened to chop some stock simmering for grains. You’ll be glad that a 1/2 hour of work lets you grab and go for several meals.
Fresh Mexican Grain Bowls
This is a non-recipe, recipe.
2 cups grain of choice – Quinoa, Farro, Couscous
1 cup chopped peppers
1 cup chopped cucumber
1 cup fire-roasted corn
3 cups cherry tomatoes
1 avocado, sliced
3 cups lime-spiked chickpeas (see below)
3 cups spiced black beans (see below)
Cilantro avocado lime dressing*
2-14 oz can chickpeas, rinse
2 limes, zested and juiced
Combine chickpeas, zest, juice and salt pepper to taste.
*Spiced Black Beans
2-14 oz cans Black beans rinsed
1/4 tsp each cumin and coriander
Combine beans with spices and salt/pepper to taste
*Cilantro Avocado Lime Dressing
8 oz of Fage plain greek yogurt
1 lime, zested and juiced
1/4 cup cilantro leaves and stems
1 tsp honey
Combine all ingredients in a blender and check seasonings. Keeps for a week refrigerated.