Ramon Navarro Bowl Recipe
a chaotic and chewy mix of more whole grains, seeds and bits of roasted vegetable, dressed with a blend of premium vinegar and oil
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Ingredients
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Grains
Vegetables
Seeds & Nuts
Dressing
Method
Cooking Grains
- 1
Cook Quinoa
Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine 1 cup of quinoa, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.
- 2
Cook Brown Rice
In a separate pot, add 1 cup of brown rice with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 45 minutes until the rice is tender and the water is absorbed.
- 3
Cook Farro
For the farro, combine 1 cup of farro with 3 cups of water in another pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until tender. Drain any excess water if necessary.
Roasting Vegetables
- 4
Prepare Vegetables
Preheat the oven to 400°F (200°C). Dice the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Spread the vegetables out on a baking sheet and drizzle with a little olive oil. Season with salt and pepper.
- 5
Roast Vegetables
Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized, stirring halfway through for even cooking.
Combining Ingredients
- 6
Mix Grains and Vegetables
In a large bowl, combine the cooked quinoa, brown rice, and farro. Add the roasted vegetables, pumpkin seeds, sunflower seeds, and chopped walnuts. Toss gently to combine all ingredients evenly.
Making the Dressing
- 7
Prepare Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper until smooth and well combined.
Final Assembly
- 8
Toss Salad
Drizzle the dressing over the grain and vegetable mixture. Toss thoroughly to ensure everything is evenly coated with the dressing. Adjust seasoning with additional salt and pepper if needed.
- 9
Serve
Serve the Ramon Navarro Bowl warm or at room temperature, garnished with extra seeds or nuts if desired.