The Navarro Bowl Recipe
a wild blend of nutty, chewy grains, beans and toasted seeds tossed with diced roasted vegetables and gently dressed with vinegar, oil and a touch of Wu Wan Wo soy sauce.
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Ingredients
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Tapas, bread and bowls
Method
Tapas, bread and bowls
- 1
Cook the Grains
In a medium saucepan, combine quinoa and brown rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until grains are tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
- 2
Prepare the Vegetables
While the grains are cooking, preheat your oven to 400°F (200°C). Spread diced cherry tomatoes, red bell pepper, and zucchini on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat, and roast in the oven for 20 minutes or until vegetables are tender and slightly caramelized.
- 3
Mix the Dressing
In a small bowl, whisk together the Wu Wan Wo soy sauce, apple cider vinegar, and remaining olive oil. Set aside.
- 4
Combine Ingredients
In a large bowl, combine the cooked quinoa and brown rice, black beans, roasted vegetables, and toasted pumpkin seeds. Pour the dressing over the mixture and gently toss to combine.
- 5
Garnish and Serve
Serve the Navarro bowl in individual bowls or on a large platter, garnished with chopped fresh parsley. Enjoy!