Description
Chef’s Notes: Developed for her cafe patrons looking for vegetarian meal options, Chef Michi prepares this hearty and delicious bowl to keep folks energized throughout their busy days. Best served at room temperature or cold – so prepare the quinoa and barley ahead of time so it’s a snap to put together.
45 min
6
servings
Ingredients
5
cup
prepared white quinoa
1
cup
prepared barley or brown rice
1
cup
edamame
(cooked, shelled)
1
cup
chickpeas
(canned, drained)
1
cup
pumpkin seeds, walnuts, almonds, pistachios, dried cranberries
(mixed)
2/3
cup
prepared ranch dressing
3
Tbsp
balsamic vinegar
12
cup
spinach greens
(washed)
watermelon or red radish
(sliced thin)
Prep Time:
30 min
Cooking Time:
15 min
Total Time:
45 min
Instructions
Prepare the quinoa, barley or brown rice and edamame according to package directions.
In a large mixing bowl, toss the quinoa, barley or brown rice, edamame, chickpeas, fruits and nuts until mixed well.
For the dressing stir the ranch dressing and balsamic vinegar in a small bowl.
To serve, plate a bed of spinach and top with a mound of the grain mixture. Drizzle with dressing and garnish with radish slices.
