Winter Power Bowl with JAZZ™ apple
- Servings
Makes: 2 servings
INGREDIENTS
- 1 1/2 cup cooked quinoa*
- 1 cup cooked farro*
- 1 JAZZ ™ apple, small diced
- 1/2 cup toasted chopped pecans
- For the kale
- 1 bunch kale, ribs removed and chopped
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- For the carrots
- 1 bunch carrots, peeled and sliced
- 2 tsp extra virgin olive oil
- 1/4 tsp kosher salt
- For the vinaigrette
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/4 tsp kosher salt
- 20 turns fresh cracked pepper
METHOD
*To cook quinoa
- In a small pot, warm 1 tsp extra virgin olive oil
- Add about ½ cup of quinoa and toast slightly
- Add 1 ½ cups of water, pinch of salt, and bring to a boil
- Turn heat to medium/low, cover with a lid, and cook for approximately 15 minutes or until most of the liquid has absorbed
- Remove from heat and allow to sit with the lid on for an additional 5 minutes to absorb and remaining liquid
*To cook farro
- Bring a medium/large pot of salted water to a boil (should taste like the ocean)
- Stir in ⅔ cup of farro and cook for 45 minutes
- Strain remaining liquid and set farro aside
To cook the rest
- Preheat the oven to 200 degrees Celsius
- Toss the carrots in olive oil and salt, and roast in the oven until tender, about 20-30 minutes
- In a large sauté pan, heat olive oil until warm and then add chopped kale. Char slightly and then continue to sauté until tender
- In a large mixing bowl, mix together the cooked quinoa, carrots, and kale
- Whisk together the ingredients for the vinaigrette and then stir into the grain mixture
- Fold in diced JAZZ™ apples and pecans and serve warm or chilled
Credit: Lorin Peters- @LorinMichel