If I were going to write a cookbook, it would probs hafta be called, “cooking for dummies.” I’m a pretty devout recipe follower {specifically in baking}, and I can’t memorize a recipe to save my life. Every once in awhile though, I get a wild hair and some creativity and boooom goes the dynamite.
So, the other night, I looked in our fridge. We had left over smoked Carnitas from the Mister’s weekend adventures with his beloved Traeger Smoker. And as I perused the other ingredients we had in the fridge, I knew… Rice Bowls! That would be dinner. And so, it was…
But when I went over to HyVee and checked out the HealthMarket, the organic brown rice option was no minute rice find…. no no… it was 45 minutes of prep and ain’t no busy mama got time for that. So, I picked up the Quinoa instead.
Today, I remade the bowl for lunch for my mummy tummy. And mmmm mmmm mmmm. It was gooooooood.
I used pre-made guac as I wanted to save my last half of avocado for breakfast in the morn.
I heated the leftover organic black beans.
Warmed up about a half cup of the Smoked Pork Carnitas.
And also added in some Black Bean Hummmmmmmmmmus. Side note: I’m sorta obsessed with this hummus. And the Tribe Ranch Hummus. So stinkin’ good with pretzel crisps, sugar snap peas, grape tomatoes, and carrots.
And, used the rest of the black olives and spinach and tomatoes I had prepped the other night.
To make the bowls, follow the directions on the bag of quinoa and roast if you like. I chose to do so just to give it a little more flava flave.
Then, I added it to water, per the instructions on the bag and 15 minutes-ish later BOOM… quinoa. Side note: I used water today but you can totes cook quinoa in vegetable, beef or chicken broth, too. Yum.
I scooped a layer of quinoa. And then some black beans. I could have stopped there and been happy. I love black beans. If you don’t, used refried, or baracho or whatever those are called.
Then, I added some fresh made HyVee Market guac. And it didn’t even cost extra;).
Salsa! Ole!
Spinach and tomatoes. If you’re not into spinach, go with whatever leafies you enjoy. Make it your own, yo. And as for the tomatoes, my husby and I aren’t partial to the seeds so I cut all the guts out of the inside and then I just cut up the outside flesh.
I added some of the black bean hummus. MMMMMMMMMMMM. Get. In. Ma. Belly.
And, the pork. You could totes leave this out. Especially if you’re a veg-head. Just leave it for someone else to enjoy.
And then, some black olives. It took me a long time to like black olives but now that I do, I adore them on my mexi-flared dishes.
And here she is, the finished product with two layers of the same stuff. Yummmmmm-o.
Quinoa is a great grain substitute for rice. Because it just is. I don’t really even know why, to be honest. I just know, people tell me it’s better than rice for the ol’ bod so I’m goin’ with it. And I like it just as much if not more.
And, the best thing about this bowl is you can add other things you like. A few ideas; Corn, Fresh Cilantro, Cheese, Sour Cream, Jalapenos, Dorothy Lynch, Ranch, and more and more and more.
ALSO: If you want to switch things up, you can make other quinoa bowls.
For a Greek Bowl: Start with prepared quinoa, add grilled chicken – lamb – or tofu, add feta cheese {because FETA}, kalamata olives, spinach, tomatoes, hummus, and even, peppers and onions {I also like walnuts added}. Layer all in a bowl and you won’t be sooooorrrrry.
For an Italian bowl: Start with prepared quinoa, add your fave spaghetti sauce, mozzarella or parm cheese, italian ground turkey, tomatoes, and cooked mushrooms. Layer all in a bowl and prepare to be dazzled.
For an Asian Bowl: Start with prepared quinoa, stirfry the following: broccoli, snap peas, carrot chips, ginger, green onions, cilantro, and cashews… all in sesame oil, add in your protein of choice: steak, tofu, chicken or salmon, put all in a bowl and add either soy sauce OR coconut aminos {a non-soy substitute}. You. Will. Love.
Annnnnnd. Here’s the best part, just make all the ingredients on the weekend, keep them separate in your fridge throughout the week and whether you want to eat the ingredients as a bowl OR put the separate pieces of the Greek, Mexican, or Asian bowls on a bed of lettuce for a salad, you will have a mix of lunches for the whole week as well as many ingredients that will work for whatever your little heart desires.
Also, for the kids, I was able to deconstruct the bowls and they ate each of the pieces… not a lot but a little of each. So, that’s a win.
So, I never share recipes BUT I figured that if I can manage this situation, a monkey could probably make it. And yes, I’m hopeful that if you are an actual monkey and you are reading this, you will send in a video of you preparing one of the bowls. Because that would be fantastic to watch.
Let me know if you are keen on any of these quinoa explosions or not. Or what kind of variations you might do instead…
xoxo-ASHLI
