This quinoa energy bowl is the sort of lunch I appreciated to drag collectively again within the days we might work in our studio in San Francisco’s Chinatown. It was one thing I might make repeatedly as a result of it checks all of the packing containers — attention-grabbing, seasonal, filling, and nutritious. The bottom is just mung beans and quinoa topped plenty of great things. I would argue, the magic *actually* comes from deeply sautéed and spiced celery. The celery brings an unbelievable quantity of taste and depth to the remainder of the dish, and welcomes all kinds of different toppings – roasted cherry tomatoes, salted dill yogurt, fast pickled pink onions, chopped olives.
The Key to an Straightforward Energy Bowl
I are inclined to preserve a variety of cooked beans and grains available, and that’s one little trick that makes one thing like this simple to drag collectively. So, if you would like one thing like this quinoa energy bowl to return collectively shortly, the bottom line is to make parts forward of time. Do a little bit of meal prep. I are inclined to prepare dinner parts for the week on the weekends, in large batches, after which preserve an quantity I believe we’d eat within the fridge. Freeze the the remainder after permitting it to chill utterly. This fashion I at all times have cooked quinoa, barley, brown rice, mung beans, only a fast thaw away.
Preserve it Easy or Load it Up!
In relation to energy bowls, you can also make issues easy, or flared them out with as many toppings as you want (as pictured). This was a late summer time model, however I think about an autumn model with roasted delicata squash, or baked mushrooms, or herb jam can be nice later within the 12 months. Or do a selfmade labneh instead of the yogurt.
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