Black Rice, Red Quinoa, Edamame, Squash, and Persimmon Vegetable Bowls

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.

Black Rice and Quinoa Vegetable bowls on plates with an orange napkin and forks in the background

Black Rice

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.

Black Rice and Quinoa Vegetable bowl with a bag of red quinoa and black rice in the background

Seasonal fresh vegetables from my farmer’s market are the star in this dish.

Bins of delicata squash and pumpkin at farmer's market

Acorn squash

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.

acorn squash on a red and white towel

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.

Plates with Black Rice,  Quinoa, cucumber, edamame, carrots and persimmon.

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.

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Things You Need To Make This Recipe:

  1. Village Harvest Chinese Black Rice is the star of these vegan vegetable bowls.
  2. Here is a link to Village Harvest so you can see all of their yummy rice.
Print
Black Rice and Red Quinoa Vegetable Bowls

Easy black rice and quinoa vegetable buddah bowls.

Course: Main Course, Main Dish, Salad
Cuisine: American
Servings: 4 bowls
Calories: 317 kcal
Author: Sandi Gaertner
Ingredients
  • 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
  • Dressing
  • 3 tablespoons pomegranate vinegar I used Trader Joe's
  • 2 tablespoons avocado oil
  • 2 tablespoons orange juice
Instructions
  1. Arrange the lettuce in the bottom of a bowl.
  2. Pour a scoop of cold rice and cold quinoa on one side of the lettuce.
  3. Arrange the other fruit and vegetables around the rice and quinoa on top of the lettuce.
  4. Drizzle dressing on top.
  5. Serve chilled.
Nutrition facts per serving (1g)
317kcal | Fat: 11g | Saturated fat: 1g | Monounsaturated fat: 1g | Cholesterol: 2mg | Sodium: 18mg | Potassium: 512mg | Carbohydrates: 44g | Fiber: 5g | Sugar: 3g | Protein: 10g | Vitamin A: 53% | Vitamin C: 10.6% | Calcium: 5.3% | Iron: 15.8%

More Yummy Salad and Vegetable Bowl Recipes

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Save

Save

Save

Save

Save

Save

Save

Save

Comments

  1. Yum yum yum! What a colourful, nutritious and utterly delicious looking plate of food that is Sandi. It’s the sort of meal you can be greedy over *and* smug and it’s totally acceptable πŸ˜‰ Beautiful photos too πŸ˜€

  2. That looks beautiful and the black rice is so stunning!

  3. I love quinoa! I love that you used black rice and quinoa together – what great, healthy choices for the new year!

  4. Sandi, this picture just drew me in! What a way to make healthy eating beautiful, tasty and fun.

  5. I didn’t know the black rice has more antioxidants than blueberries. How crazy! And this looks crazy good!

  6. That is one beautiful dinner bowl! So many great flavors in here!

  7. That plate looks great, beautiful presentation!

  8. This is beautiful! Loving all the colors. And I love that you included persimmon (my fav fruit!).

  9. I love colorful and healthy dishes. Yours looks fantastic!

  10. Sandi, this is absolutely GORGEOUS!!! I have pinnedd to try iin the fall πŸ™‚ And thanks for including my Spinach and Lemon Salad.

Speak Your Mind

*

Menu Title