Breakfast Grain Bowl Recipe
farro & quinoa grains - avocado - cherry tomato salad - garlic spinach - asparagus
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Ingredients
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Grains
Vegetables
Seasonings
Method
Grains Preparation
- 1
Cook the Farro
In a medium saucepan, combine 1 cup of farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, or until tender. Drain and set aside.
- 2
Cook the Quinoa
In another medium saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Vegetable Preparation
- 3
Prepare the Asparagus
Trim the ends of the asparagus and cut them into 2-inch pieces. Blanch in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 4
Make the Garlic Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic (2 cloves) and sauté for about 1 minute until fragrant. Add the fresh spinach (4 cups) and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- 5
Prepare the Cherry Tomato Salad
Halve the cherry tomatoes (1 cup) and toss them with the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper in a bowl. Set aside.
- 6
Prepare the Avocado
Slice the avocado (1 whole) in half, remove the pit, and scoop out the flesh. Cut into thin slices or cubes.
Assembling the Bowl
- 7
Combine Ingredients
In a large bowl, layer the cooked farro and quinoa at the bottom. Top with the sautéed garlic spinach, blanched asparagus, cherry tomato salad, and sliced avocado.
- 8