Posted February 9, 2016

A Bowl Full of Goodness

Eat + Drink

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.


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  1. Yvonne Hathorn says:

    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!!