April’s Recipe ReDux theme is to share a new idea for lunch. Like most people, I’m a creature of habit when it comes to lunch. I stick to my salads, sandwiches, and soups, but this challenge got me thinking about ways to switch up my old favorites. I took a page out of the book of most of my favorite healthy “fast food” joints in NYC and decided to create a healthy bowl. The best part about this grain bowl is that it’s completely customizable to your taste. For the grain, I used a combo of sorghum and quinoa, but you can also use brown rice or bulgur. I used bright and colorful, crunchy vegetables, but you can use whatever vegetable toppings you like and add any dressing, cheese or meat. What’s your favorite combination of flavors to throw into a bowl?
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Rainbow Grain Bowl
Ingredients
- 1/2 cup quinoa
- 1/2 cup sorghum
- 1 cup water
- 1/2 cup red cabbage chopped
- 1 cucumber chopped
- 1 red bell pepper chopped
- 1 carrot chopped
- 1 yellow carrot chopped
- Optional toppings:
- Feta cheese
- Balsamic vinaigrette
Instructions
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Cook the sorghum and quinoa as per the instruction on the package. They have different cooking times and will need to be cooked in two separate pots.
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When the grains are done, put in a bowl and top with the veggies. Add any optional toppings.
I love these bowls, they’re just so versatile
I completely agree!
I am all about the bowl concept! I am so proud of you and your quick makeover of your passion— you really are doing such a fabulous job Natalie! Keep rocking your hard work!
Amazing