Nourishing grain and vegetable bowls are all the rage here in the Bay Area lately. This black rice and red quinoa vegetable bowl is a perfect vegetarian meal in a bowl.
When Village Harvest wanted me to develop a recipe using their heirloom black rice and red quinoa, I was excited to see what I could do with these grains. I love quinoa, and I was curious about the black rice, and what could be created with it. I knew that quinoa was packed with protein, but I had no idea how nutritious black rice was. Can you believe it actually has more antioxidants than blueberries?
This is the first time I have cooked with black rice. Black rice is naturally gluten-free and aids in protecting your healthy heart, while being absolutely delicious. I hope you love this black rice recipe as much as Mr. Fearless Dining and I did. It really worked well in this salad.
Here in the Bay area, one of our favorite restaurants is Veggie Grill. They serve these incredible grain bowls that are packed full of nutrition. My daughter calls these Buddha bowls and asks to go to this restaurant all of the time :-).
These delicious grain bowls became my inspiration for these Black Rice, Red Quinoa, Edamame, Acorn Squash, and Persimmon Vegetable Bowls.
I used to work in the non-profit realm several years ago and one thing I really love about Village Harvest is how they give back to the community. Not only is Village Harvest invested in exciting changes in the kitchen, they support communities through social development and sustainability projects. Village Harvest sends funds that help build schools and education programs, provides clothing and food for children and pledge to donate 1% of profits to support these global programs.
Seasonal fresh vegetables from my farmer’s market are the star in this dish.
There were bins of winter squash everywhere this week. Acorn squash, butter lettuce, carrots, and persimmons are included in my recipe. I think the sweetness from the roasted squash will pair perfectly with the nutty flavors in the black rice and red quinoa.
I love acorn squash because it has a natural sweetness to it. You will find acorn squash is really easy to cook. My favorite way to eat acorn squash is to roast it with olive oil. You can slice it in half, scoop out the seeds, and roast it in the oven; or you can do the quick way of putting it into a microwave safe dish with 1/4 inch of water on the bottom and microwave it on high for 7 minutes.
I cooked both the black rice and the quinoa by their package instructions. There was a lot extra which was great because I had other ideas for recipes with these! (Just check out the delicious Red Quinoa Hot Breakfast Cereal I made with some of the extra Village Harvest Red Quinoa. My family is now convinced quinoa can be really delicious!!) The red quinoa is just as nutritious as golden quinoa, but it is slightly chewier and has a nuttier flavor. This rice bowl recipe is a surprise kid favorite.
If you are looking for more yummy ways to use quinoa, check out this recipe for Spinach and Lemon Quinoa Salad from A Mindful Mom.
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Things You Need To Make This Recipe:
- Village Harvest Chinese Black Rice is the star of these vegan vegetable bowls.
- Here is a link to Village Harvest so you can see all of their yummy rice.
- 1 cup cooked black rice
- 1 cup cooked red quinoa
- 4 pieces butter leaf lettuce
- roasted acorn squash
- 1 cucumber, sliced
- 1/2 cup edamame, cooked
- 1 persimmon, sliced
- 1 carrot, shredded
- almond slivers
- 3 tablespoons pomegranate vinegar, I used Trader Joe's
- 2 tablespoons avocado oil
- 2 tablespoons orange juice
- Arrange the lettuce in the bottom of a bowl.
- Pour a scoop of cold rice and cold quinoa on one side of the lettuce.
- Arrange the other fruit and vegetables around the rice and quinoa on top of the lettuce.
- Drizzle dressing on top.
- Serve chilled.
Nutrition Information:Yield: 4 Serving Size: g
Amount Per Serving:Calories: 317 Saturated Fat: 1g Cholesterol: 2mg Sodium: 18mg Carbohydrates: 44g Fiber: 5g Sugar: 3g Protein: 10g
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