Veggie Grain Bowl
I created this recipe using techniques from the "salad-in-a-jar" recipes that are so popular now. I like to take this as a work lunch.
Total time
35 min
Servings
1
Calories
600.1
Category
Dinner & Mains
Discover the perfect quick and healthy lunch with this Veggie Grain Bowl recipe. Packed with quinoa, fresh veggies, and a zesty lemon dressing, it's a low-cholesterol, under-60-minute meal that's as convenient as it is delicious.
Ingredients
Makes 1 serving
- 1/3 frozen corn
- 1/3 quinoa
- 1 tomatoes
- 1 onion
- 1/2 lemon
- 1 1/2 olive oil
- 1 salt
- 1/4 pepper
- kale
Method
Layer all ingredients in a container in order as written above.
Be sure NOT to pour lemon juice and olive oil over the kale, as the kale will become soggy and the lunch won't last as long.
By lunch time, the corn should be defrosted.
You may dump all contents into another bowl before eating in order to mix the ingredients. I prefer to eat it out of the container cutting through all the layers to get a taste of everything.
Cook's notes
- Layer ingredients carefully to keep kale crisp until lunchtime.
- Avoid pouring lemon juice and olive oil directly on kale to prevent sogginess.
- For best results, defrost corn naturally in the container before eating.
Frequently asked
Can I use fresh corn instead of frozen?
Yes, but you may need to cook it first or add it raw for crunch. Frozen corn is recommended for texture and convenience.
What can I substitute for quinoa?
Try brown rice, farro, or couscous for a similar grain base.
How do I keep the kale from getting soggy?
Layer it on top and add lemon juice and oil only when ready to eat, as instructed.
Is this bowl vegan?
Yes, all ingredients are plant-based.
Can I double the recipe?
Absolutely, simply scale up ingredients and use a larger container.
