Three Bowls with Brown Rice, Quinoa and Vegetables

Brown Rice & Quinoa Bowls Three Ways

The Foodies' KitchenSeptember 26, 2019

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Bowls are a perfect way to spice up your weekday dinner (and lunch pack-away), as you can incorporate different food groups into one complete meal. We love bowls, not only because they can be a whole meal, but also you don’t need massive amounts of any ingredient to put them together.

You can prepare bowls with white or brown rice, quinoa or even couscous, and from there start to build up the dish depending on what you have in your kitchen. You can add different vegetables, proteins, and dressings, making each one completely different from the one before.

Here, we’re sharing three different bowls, all sharing the same base ingredients: brown rice and quinoa. By adding quinoa to the bowl, we already have a source of protein – so if you follow a vegan or vegetarian lifestyle, you can skip the animal protein all together to tweak the recipe to your liking.

We have one bowl with tuna, the second one with chicken and the third one with a fried egg. And each bowl is paired – depending on the vegetable and protein combo – with its own dressing. These bowls are also very easy to pack as your lunch!

At Almacenes Siman we found the best and colorful bowls! It’s just so much easier to through it in altogether and calling it a day – the recipes you will find there are varied – from hot and spicy like the fried egg bowl… to a more mellow tuna greek style, these bowls are the answer to easy no-fuss recipes you’ll love.

Kitty & Helga

Tuna Greek Bowl

A Foodies’ Kitchen Original recipe
Servings: 1

Ingredients, for the salad:
4 tablespoons of cooked quinoa
2 tablespoons of cooked brown rice
1 can of tuna
½ cucumber, diced
⅓ cup of cherry tomatoes, cut in half
1 tablespoon of feta cheese

Ingredients, for the dressing:
Dash of olive oil
Dash of white vinegar
Juice of 1 lime
1 teaspoon Mustard
salt and pepper to taste

Directions:

Drain the tuna and set aside.
To assemble the bowl, make your base with brown rice and quinoa.
Place the tuna in the center of the bowl over the quinoa–rice mix and add the cucumber, tomatoes, and cheese.
To prepare the dressing, in a small bowl mix the vinegar, mustard, lime juice, and salt and pepper. While mixing, add the olive oil. Taste and adjust seasoning as needed.
Serve immediately.

Chicken Avocado Bowl

A Foodies’ Kitchen Original recipe
Servings: 1

Ingredients, for the salad:
4 tablespoons of cooked quinoa
2 tablespoons of cooked brown rice
1 chicken breast
Cumin, cayenne, salt, and pepper to taste
½ cup of corn kernels
⅓ cup of cherry tomatoes, cut in half
½ avocado, sliced

Ingredients, for the dressing:
Dash of olive oil
Juice of 1 lime
salt and pepper to taste
cilantro for garnish

Directions:

Season the chicken with cumin, cayenne, salt, and pepper, then cook. Set it aside to rest for 2 minutes before dicing.
To assemble the bowl, make your base with brown rice and quinoa.
Add the kernels, cherry tomatoes and avocado, placing the chicken on top.
To prepare the dressing, in a small bowl mix the olive oil, lime juice, seasoning with salt and pepper. Taste and adjust seasoning as needed.
Garnish with cilantro and serve immediately.

Spicy Fried Egg Bowl

A Foodies’ Kitchen Original recipe
Servings: 1

Ingredients, for the salad:
4 tablespoons of cooked quinoa
2 tablespoons of cooked brown rice
1 fried egg
⅓ cup of green beans
2 tablespoons of red bell pepper
¼ cup of diced carrots
Tabasco sauce
Chives, cilantro and sesame seeds for garnish

Ingredients, for the dressing:
lime juice
1 tablespoon of honey
Dash of olive oil
salt and pepper to taste
hot sauce for serving

Directions:

In a small pot of salted boiling water, add the green beans for 45 seconds just to cook through enough so they have a bite.
Prepare the fried egg seasoning with salt and pepper, cooking just until the white is cooked through but the egg yolk is still runny.
To assemble the bowl, make your base with brown rice and quinoa.
Add the green beans, red bell pepper, and carrots to the bowl.
Place the fried egg on top and add a few dashes of tabasco sauce, depending on how spicy you want the bowl.
To prepare the dressing, in a small bowl mix the lime juice, honey, olive oil, seasoning with salt and pepper to taste.
Garnish with chives, cilantro and sesame seeds, and serve immediately.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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