How to Build a Grain Bowl
Prep time: 10 minutes • Cook time: 10 minutes
Yields: 1 Serving
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger, minced
- 1 box Earthbound Farm Mighty Spinach
- 2 tablespoons water
- ½ tablespoon soy sauce
- 1 cup cooked warm jasmine rice
- 1 cup cooked warm red quinoa
- 1 6-ounce fillet of wild salmon, or two ½-inch thick slices of well-drained tofu (7 ounces), rubbed with chili bean paste and roasted at 375° for 15 minutes
- chopped peeled cucumbers
- steamed edamame
- kimchi kraut
- nori sheets
- Sriracha mayo (easy to make-just Sriracha + mayo)
- sesame seeds
- SERVE WITH:
- soy sauce
Rice and Red Quinoa Bowl with Ginger Spinach and Glazed Salmon (or Tofu)
What’s great about this bowl (and any other bowl) is you can just assemble it with things you already have on hand.
For example, if you have cooked grains in your fridge, such as leftover jasmine rice and/or plain cooked red quinoa, they would work perfectly. Pair them together to enjoy the “pop” the quinoa gives the rice.
As far as toppings, you can use what’s listed here, or substitute what you already have. Additional/alternative topping suggestions include: shredded carrots, shredded radishes, sliced celery, chopped pickles, and pickled peppers.
You can make your grain bowls as colorful as you like, and they’re fun to eat because every bite can be a little different. If, however, you toss all the ingredients together for a grain salad, then every bite is about the same.
Heat the oil in a large skillet nonstick skillet. Add the ginger and cook over moderate heat until sizzling. Add the spinach, water and soy sauce and cook, stirring, until the spinach is wilted and tender. Remove from the heat.
Assemble the bowl:
Toss the rice with the quinoa and place in a bowl. Set the salmon or tofu on the grains and arrange any desired toppings in little piles all around. (The salmon could be flaked into large chunks if you like, and the tofu can be cut into large dice rather than served as slabs.)
You can add Sriracha mayo as well. Serve the bowl with sambal and hot sauce.