This quinoa energy bowl is the form of lunch I favored to drag collectively again within the days we’d work in our studio in San Francisco’s Chinatown. It was one thing I’d make repeatedly as a result of it checks all of the packing containers — fascinating, seasonal, filling, and nutritious. The bottom is just mung beans and quinoa topped plenty of good things. I might argue, the magic *actually* comes from deeply sautéed and spiced celery. The celery brings an unimaginable quantity of taste and depth to the remainder of the dish, and welcomes all kinds of different toppings – roasted cherry tomatoes, salted dill yogurt, fast pickled purple onions, chopped olives.
The Key to an Simple Energy Bowl
I are likely to preserve a variety of cooked beans and grains available, and that’s one little trick that makes one thing like this straightforward to drag collectively. So, if you would like one thing like this quinoa energy bowl to come back collectively shortly, the secret is to make elements forward of time. Do a little bit of meal prep. I are likely to cook dinner elements for the week on the weekends, in huge batches, after which preserve an quantity I believe we’d eat within the fridge. Freeze the the remaining after permitting it to chill utterly. This fashion I at all times have cooked quinoa, barley, brown rice, mung beans, only a fast thaw away.
Preserve it Easy or Load it Up!
In terms of energy bowls, you may make issues easy, or flared them out with as many toppings as you want (as pictured). This was a late summer time model, however I think about an autumn model with roasted delicata squash, or baked mushrooms, or herb jam could be nice later within the 12 months. Or do a do-it-yourself labneh instead of the yogurt.
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