These bowls are a perfect combination of sweet and savory, roasted and fresh… light and filling. I’ve seen recipes for grain bowls before but what sets mine apart is the roasted garlic vinaigrette that ties all the flavors together. My mouth is watering just thinking about this. These grain bowls have the husband stamp of approval and are SUPER filling.
The recipe uses easy to find ingredients like quinoa, farro, onions, tomatoes, and garlic. If you don’t like tomatoes, use broccoli instead. If you don’t like farro just double up on the quinoa or replace it with brown rice. This recipe is a blueprint so you can make adjustments until you find a combination that works best for you!I reccomend using frozen salmon for this recipe. Just make sure you defrost it ahead of time. I’m embarrased to say this but the extra moisture in the fish helps to steam it while it cooks in the oven. I hope you enjoy preparing and eating this recipe as much as I enjoy eating it!
Grain Bowls with Salmon, Goat Cheese, and Roasted Vegetables
This recipe provides a healthy and satisfying meal that doesn’t skimp on flavor. These bowls are packed with whole grains and roasted vegetables. The sweet and tangy vinaigrette ties the entire recipe together. All or parts of the recipe can be prepared ahead of time – just warm and combine before serving.
- 3/4 cup quinoa, uncooked
- 3/4 cup farro (or brown rice), uncooked
- 3 tablespoons plus 1/4 teaspoon of olive oil, divided
- 16 oz salmon
- 2 medium red onions, cut lengthways into 1/2 inch wedges
- 10 oz cherry tomatoes
- 1 head of garlic – loose, papery, outer layers removed but leave the head of garlic intact with all the cloves connected
- 2 teaspoons honey
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 4 oz plain goat cheese, crumbled or cut into small cubes
- 2 tablespoons fresh parsley, chopped
- Salt and Pepper to taste
- Preheat oven to 450 degrees F.
- In two seperate pots, cook the quinoa and brown rice according to their package instructions. Once cooked, set aside.
- On a sheet pan, combine red onions and cherry tomatoes and toss with 2 tablespoons of olive oil. Season with salt and pepper.
- Trim 1/4 inch off the top of the head of garlic, exposing the tops of the garlic cloves. Place the head of garlic on a piece of foil and drizzle the garlic with 1/4 tsp of olive oil. Securely wrap the head of garlic in the foil and place on the tray with the tomatoes and onions.
- Roast the onions, tomatoes, and garlic in the oven for 25-30 minutes, stirring once. Once cooked, remove the garlic from the foil pouch and set aside.
- Meanwhile, coat the salmon with 1 tablespoon of olive oil, and salt and pepper to taste. place the salmon on a sheet pan and roast in the oven for 7-10 minutes (the fish can cook in the oven with the vegetables)
- While the grains, vegetables, and fish are cooking, start preparing the vinaigarette. In a small bowl whisk the honey, extra virgin olive oil, and apple cider vinegar until emulsified.
- Once the roasted garlic has cooled enough to handle, squeeze the bottom of the cloves to push the garlic out of its paper. Gently smash the garlic with a fork and add to the vinaigrette. Stir to combine and add salt and pepper to taste.
- To assemble the bowls: Combine the quinoa, rice, roasted vegetables and 1/2 of the vinaigrette mixture in a large serving bowl. Gently stir until well incorporated.
- Flake the salmon with a fork and add on top of the grain mixture.
- Top with the goat cheese, parsley, and the remaining vinaigrette.
Can be served warm or room temperature.