5 grain bowl recipes

Quinoa, farro, sorghum and other grains are trending on menus as chefs continue to explore plant-forward dishes. Summer is the ideal time to cook up and chill a batch of grains to keep on hand as a base for bowls and salads. These five recipes will spark some new menu ideas. 

For this Mediterranean-influenced bowl served at University of Oregon, chef Driscoll sources a blend of brown rice, quinoa, lentils, red rice and wild rice from a local vendor. Kale, black beans and avocado slices go on top of the cooked grain mix, accented by a zesty housemade salsa and creamy avocado cilantro lime dressing. The plant-based dish offers balanced nutrition, with the lentils, beans and quinoa providing protein, and the rice, veggies and salsa adding essential vitamins.

Click here for the recipe.

Through their catering company, registered dietitian Emily Burson and chef Brandon Neumen serve more than 20,000 scratch-made school meals to students in Southern California every day. They also host Alphabet Produce Train events in elementary schools, introducing kids to fresh produce from every letter of the alphabet. This vegan, gluten-free salad was a big hit in the school cafeterias.

Click here for the recipe.

At Nosh Eatery & Tap in Saskatoon, chef-owner O’Reilly features grain bowls for every daypart and changes ingredients and inspiration depending on local, seasonal sources. On the dinner menu, he features locally grown quinoa in a dish of roasted eggplant, slow-cooked in a Calcutta-inspired curry sauce with chickpeas, greens and edible flower petals to infuse the recipe with aromatics.

Click here for the recipe.

At fast casual American Harvest, the menu offers up modern interpretations of multiethnic dishes. This bowl reflects Miami’s Cuban influence, featuring black beans, fried plantains, queso blanco and sofrito. Cooked farro rounds out the flavorful bowl with hearty grains.

Click here for the recipe.

On the menu at Ofa Restaurant, a Brazilian spot in Miami Beach, this dish is called salada de graos, which translates to “sprouted grains salad.” The kitchen combines lentils, chickpeas and barley with tomato confit, cashews and three types of onions. A housemade cashew mayonnaise and garlicky pesto ramp up the flavor and texture of the salad.

Click here for the recipe.