Quinoa, beluga lentils, local greens, raw and pickled vegetables, crispy rice

Rinse the quinoa and beluga lentils under cold water. Cook quinoa according to package instructions (usually about 15 minutes in simmering water). In a separate pot, combine beluga lentils with 3 cups of water, bring to a boil, then reduce to a simmer and cook for about 20 minutes until tender. Drain and set aside.

Cook the Grains

Wash and chop local greens, raw vegetables, and pickled vegetables into bite-sized pieces.

Prepare the Vegetables

Cut the avocado in half, remove the pit, and scoop the flesh into small chunks.

Prepare the Avocado

In a large bowl, layer the cooked quinoa and beluga lentils as the base. Top with local greens, raw vegetables, and pickled vegetables. Add avocado chunks and sprinkle crispy rice on top.

Assemble the Bowl

Drizzle olive oil and lemon juice over the assembled bowl. Season with salt and black pepper to taste. Toss gently to combine before serving.

Dress the Bowl

Quinoa

Beluga lentils

Local greens (e.g., arugula, spinach)

Raw vegetables (e.g., cucumber, bell peppers)

Pickled vegetables (e.g., radishes, carrots)

Crispy rice

Avocado

Olive oil

Salt

Black pepper

Lemon juice

AVOCADO GRAIN BOWL

Make AVOCADO GRAIN BOWL Recipe in just 45m. Quinoa, beluga lentils, local greens, raw and pickled vegetables, crispy rice

Avocado Grain Bowl Recipe

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