City Silo Bowl Recipe
A hearty bowl with quinoa, black beans, seasonal veggies, and a choice of dressing.
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Ingredients
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Grains
Legumes
Vegetables
Dressing
Method
Prepare the Quinoa
- 1
Rinse the Quinoa
Start by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer to remove any bitterness.
- 2
Prepare the Vegetables
- 3
Prepare Seasonal Veggies
While the quinoa is cooking, dice 1 cup of bell pepper and 1 cup of zucchini. If using fresh corn, cut it off the cob to yield 1 cup. Halve 1 cup of cherry tomatoes and chop 2 cups of fresh spinach.
- 4
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell pepper and zucchini, cooking for about 5 minutes until slightly softened. Then add the corn and cherry tomatoes, cooking for an additional 3-4 minutes. Finally, add the chopped spinach and sauté until wilted, about 2 minutes. Season with salt and black pepper to taste.
Prepare the Dressing
- 5
Mix the Dressing
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 tablespoon of honey (if using). Season with salt and black pepper to taste.
