A Bowl Full of Goodness

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

Toppings:

• 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.