Yes, it’s April and I’m late to the Meatless March party. But truth is, I’ve been going meatless on the regular for several months now. No, I’m not becoming vegetarian or vegan, but I do eat that way pretty often now. Grain bowls are a great meatless, make-ahead dinner and they last for several days in the fridge. Ones like this are meant to be served cold, so no re-heating necessary - just take it out and eat it! Don’t be intimidated by the long grocery list. A lot of the ingredients are repeated and everything can be made ahead and refrigerated for several days.
4 servings
Zesty Quinoa:
1 cup dry quinoa
1/4 cup minced cilantro
1 tablespoon olive oil
1 teaspoon ground cumin
1 lime zested and juiced
Pinch pepper flake, to taste
Pinch kosher salt, to taste
Pesto Barley:
1 cup dry barley
1/4 cup store-bought or homemade pesto
1 tablespoon fresh squeezed lemon juice
Pinch kosher salt, to taste
Cauliflower Rice:
1 tablespoon olive oil
1 small shallot - chopped
3 garlic cloves - chopped
1/2 teaspoon oregano
2 cups store-bought cauliflower rice
2 cups chopped spinach
Kosher salt and freshly cracked pepper, to taste
Tzatziki Sauce:
1 1/2 cups plain yogurt
1 cup finely chopped seedless cucumber
2 tablespoons minced red onion
1 tablespoon minced dill
1 tablespoon extra virgin olive oil
1 large garlic clove - minced
1/2 lemon zested and juiced
Kosher salt, to taste
Italian Salsa Verde:
2 cups parsley
2 garlic cloves
1 tablespoon capers
1 teaspoon anchovy paste
1 lemon - juiced
Kosher salt and freshly cracked pepper
1/3 cup olive oil, plus more if needed
Optional:
1 cup feta, for serving
1 1/2 cups olives, for serving
Lemon wedges, for serving
Set 2 large saucepans on the stove. Add the quinoa to one and barley to the other and cook with water according to the package directions. When the quinoa is done, fluff with a fork and add the cilantro, olive oil, cumin, lime zest and juice, pepper flake, and salt to the cooked quinoa and stir together until combined. When the barley is done, add the pesto, lemon juice, and salt to the saucepan and stir together until combined. Refrigerate until ready to use.
While the grains are cooking, cook the cauliflower rice. Heat olive oil in a sauté pan over medium low heat and add the shallot, garlic, and oregano. Cook for one minute or until fragrant then add the cauliflower and spinach with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss together and cook for about 3 to 4 minutes or until soft and the consistency of rice. Refrigerate until ready to use.
Make the sauces. In a medium bowl, combine the yogurt, cucumber, red onion, dill, olive oil, garlic, lemon zest and juice, and a dash of salt. In a food processor, add the parsley, garlic, capers, anchovy paste, lemon juice, and a dash of salt and pepper. Pulse until chopped then stream in the olive oil, with the processor running, until smooth. Both sauces can be refrigerated until ready to use.
Build the bowl by spooning the quinoa, barley, and cauliflower rice into a 4 serving bowls next to each other. Top with both sauces and the feta, olives, and lemon wedges if using.