In our fast-paced world, there’s a good reason why bowl meals have risen from food-court fare to weekday favorites. Simple, versatile and family-friendly, one-bowl meals are a great way to mix up menus while keeping preparation easy (and having leftovers for lunch). Here is a suggestion from Kimpton’s Red Star Tavern in Portland, OR.
Quinoa Bowl – Serves 4
The dressing for this flavorful southwestern-inspired bowl works best with a light-flavored oil.
For the dressing:
- 1 T. toasted coriander seeds
- ½ dried ancho chile, seeded and stemmed
- ¼ c. Katz honey vinegar
- 2 T. honey
- Zest of one lime
- ¾ c. blended olive oil or rice oil
For the quinoa:
- 3 c. water
- 1½ c. quinoa, rinsed
- 3 c. shaved red cabbage or oven-roasted root vegetables
- 2 c. grilled chicken or pulled pork, shredded – or braised tofu, sliced
- 2 c. cooked kidney beans
- Pickled carrots, for garnish
Directions for the dressing:
- In a hot pan, toast the coriander seeds and ancho chile. Watch carefully to make sure they don’t burn. Remove from heat, let cool and grind in a spice grinder (or mortar and pestle).
- Add the lime zest to the spices. Stir in the honey and vinegar. Mix well.
- Add the oil to the spice-vinegar mixture. Whisk to incorporate.
- Adjust with salt and pepper to taste.
Directions for the quinoa:
- Place the water and quinoa in a pot over medium-high heat and bring to a boil.
- Reduce to a simmer, then cover with a lid.
- Allow to simmer 15 minutes. Drain any excess water.
- Divide quinoa evenly between bowls and add toppings.
- Drizzle dressing, using 2 T. of dressing for every ½ c. quinoa.
*Leftover dressing will last in the refrigerator for up to 1 week.
Well what do you know? Gluten free without a negative gluten free tag!! This looks delicious! I always like to add a little onion and citrus zest to my water for the Quinoa, in this case, lime!!
Thanks, Yvonne! We thought it was delicious too. We’re glad we can help inspire creative, gluten-free meals!