Ancient Grains Quinoa Bowl

Ancient Grains Quinoa Bowl


Life is good, and food is delicious!

That's a motto I live by. So, today, let's make these fabulous Ancient Grain Quinoa Bowls and have food right now, and leftovers!

Ancient Grains Quinoa Bowl

This recipe is made in parts. First, we make the grains; then prepare the veggie options; and then the dressings and toppings. It can look complicated, but it's not!

Add a protein option, if desires, such as grilled wild caught salmon, grilled chicken, or lamb.

Ancient Grains

3/4 cup Red Quinoa

3/4 cup Brown Rice

1 Tbs. Extra Virgin Olive Oil

3 ½ cups Water

1 tsp minced garlic

1 tsp Lemongrass

1 tsp minced ginger

1 tsp Turmeric

1 tsp sea Salt


Mix all ingredients together in a baking/casserole dish, cover with foil. Bake in oven at 375F for 75-85 minutes, or until all grains are full cooked. Mix well before serving.


Vegetable Options:


(Personally, I sauté all of these together, as listed, until they are just cooked, and still al dente.)


1 LARGE Sweet Potato, diced

1 Cup Sliced Onions

1 Large Grilled Portobello Mushroom, in strips

1/2 cup chopped cauliflower

2 cloves garlic


Heat 2 TB Olive Oil in a skillet over medium low heat. Add onions and garlic, cook slowly, stirring until soft and golden brown. Add Sweet potatoes and cauliflower; sauté until just cooked to desired texture. Add mushrooms and cook til done.


2 cups Snow Peas, Blanched


Remove tops, tails and “string” of peas. Bowl water in a medium sized pan. Submerge peas in boiling water for 1 minute. Drain.


1 Avocado, sliced.


Jar of Pesto Sauce


Or Homemade Pesto:


1 cup fresh basil leaves

3 cloves garlic, peeled

3 tablespoons pine nuts

1/3 cup freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

1/3 cup olive oil




To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.


Store in an airtight container in the refrigerator for up to 1 week.



Vinaigrette Dressing - double this for dressing later this week


2 TB Red Wine Vinegar

1 TB Coconut Aminos

6 TB organic extra virgin olive oil or Avocado Oil

1/2 teaspoon (or to taste) Sea Salt or Himalayan Salt


Place in covered jar and shake vigorously or blend in Bullet.


To plate: Place grain mixture into middle of large platter or bowl, then place the sweet potatoes, snow peas, onion, mushrooms on sides and slightly over grains. Top with Pesto and Vinaigrette dressing. Place avocado slices on the top.

Devour, it's delicious, as are the leftovers!



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