Summer Grain Bowls
User Reviews
5
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Total Time
35 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
American
Summer Grain Bowls
Description
Summer Grain Bowls combine nutritious cooked grains—farro and quinoa—with seasonal fresh produce such as sliced peaches, pitted Bing cherries, halved cherry tomatoes, cucumber, chopped carrots, fresh or cooked corn, radishes, and delicate rainbow microgreens. The ingredients are tossed together with a drizzle of olive oil and freshly squeezed lemon juice, then seasoned with salt and black pepper. Crumbled gorgonzola cheese introduces a creamy, mildly sharp element, while a mix of fresh oregano, basil, rosemary, and thyme herbs adds aromatic freshness at the end.
This dish is served cold or at room temperature, making it a suitable option for light lunches, picnics, or as a side salad to grilled meats or fish. The varied textures—from the chewy grains to crisp vegetables and soft fruit—along with the balance of sweet, tangy, and herby flavors, offer a well-rounded bowl perfect for summer eating.
To enhance flavor, cooking the grains in chicken or vegetable stock is recommended. The bowl can be prepared an hour before serving and keeps well as leftovers.
Ingredients
- 1 cup farro cooked
- 1 cup quinoa cooked
- 2 peach thinly sliced, ripe
- 1 cups bing cherries pitted and halved
- 1 cup cherry tomatoes halved
- 1 cucumber sliced and halved
- 2/3 cup carrot I used rainbow carrots, chopped
- 2/3 cup corn fresh or cooked - your choice
- 1/2 cup rainbow microgreens
- 1/4 cup radish thinly sliced
- 2 tablespoons olive oil
- 1 lemon juiced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup gorgonzola cheese
- 2 tablespoons oregano fresh leaves
- 2 tablespoons basil fresh, chopped leaves
- 1 teaspoon rosemary fresh, chopped
- 1 teaspoon thyme fresh chopped
Instructions
- Note: for more flavor you can cook your quinoa and/or farro in chicken or vegetable stock, which is what I always do.
- In a large bowl, toss together the quinoa and farro. Season the tomatoes and cucumber with a pinch of salt and pepper – I like to do this just to add more flavor to those two ingredients especially.
- Toss all of the fruit and vegetables, down to the radish, into the quinoa and farro. Toss well so everything is combined. Drizzle the olive oil and lemon juice into the salad. Season with the salt and pepper, tossing well. Toss in the gorgonzola. Right before serving, toss in all of the fresh herbs.
- You can make this an hour or so before serving – it’s wonderful cold and so are the leftovers!
User Reviews
Overall Rating
5
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