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. 

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Fresh Mexican Grain Bowls

This is a non-recipe, recipe.

Serves 4

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)

Fresh cilantro

Fresh parsley

Cilantro avocado lime dressing*

*Lime-Spiked Chickpeas

2-14 oz can chickpeas, rinse

2 limes, zested and juiced

Salt/Pepper

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

Salt/Pepper

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 avocado

1/4 cup cilantro leaves and stems

1 tsp honey

Salt/pepper

Combine all ingredients in a blender and check seasonings. Keeps for a week refrigerated.