The Granary Grain Bowl Recipe

Rinse and Cook Quinoa

Rinse 1 cup quinoa under cold water in a fine-mesh sieve until the water runs clear. In a medium saucepan combine rinsed quinoa, 2 cups water or vegetable broth, 1 tsp salt and 1 tbs olive oil. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed and quinoa is tender.

Remove the saucepan from heat, keep covered and let rest for 5 minutes. Fluff quinoa with a fork and transfer to a bowl to cool slightly while you prepare the vegetables.

Prepare Vegetables

Trim and cut broccoli into bite-size florets (or prepare chosen seasonal vegetables: trim asparagus, slice zucchini, or thinly slice radishes). Halve the cherry tomatoes, julienne or shave the carrot, and thinly slice the red onion. Place prepared vegetables into a large mixing bowl.

Quick Roast or Blanch (choose one)

Option A — Quick Roast: Preheat oven to 425°F (220°C). Toss broccoli (or other firm veg) with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a baking sheet. Roast for 10–12 minutes until edges brown and vegetables are tender-crisp. Option B — Blanch: Bring a pot of salted water to a boil, blanch broccoli florets for 1–2 minutes until bright green and just tender, then transfer to an ice bath to stop cooking; drain well.

Dress Vegetables

Return roasted or blanched vegetables to the mixing bowl. Add halved cherry tomatoes, carrot, and red onion. Toss with 1 tbs lemon juice, 1 tbs olive oil, and additional 1/4 tsp salt and black pepper to taste. Adjust seasoning.

Prepare Greens

Place 2 cups mixed spring leaves in a bowl or gently toss them together with 1 tsp extra-virgin olive oil and a pinch of salt. Add chopped fresh herbs (2 tbs) and toasted seeds or nuts (2 tbs).

If desired, squeeze a little lemon over the greens now (use lemon wedges) to brighten flavors.

Prepare Hummus Drizzle

If using tahini to thin hummus, whisk 1 tsp tahini with 1 tsp water and 1 tsp olive oil until smooth and runny, then fold into hummus to loosen it. Spoon 1/2 cup hummus into a small bowl and stir to a spoonable/pipeable consistency. Reserve 1 tsp olive oil for a finishing drizzle and a pinch of smoked paprika for garnish.

Taste the hummus and adjust with a squeeze of lemon or a pinch of salt if necessary.

Divide the warm fluffed quinoa between 2 serving bowls (about 1–1 1/4 cups cooked quinoa per bowl).

Arrange the dressed seasonal vegetables on one side of each bowl and a handful of dressed spring leaves on the other side, leaving room in the center for hummus.

Spoon approximately 1/4 cup hummus into the center of each bowl (or place as a dollop on the side). Drizzle the reserved 1 tsp olive oil over the hummus and sprinkle with smoked paprika if using. Scatter toasted seeds/nuts and extra herbs across the bowls.

Serve with lemon wedges on the side for extra acidity and enjoy warm or at room temperature.