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California Avocado Grain Bowl

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California Avocado Grain Bowl Recipe

There's no denying the allure of the grain bowl: It’s fresh, quick, convenient and, perhaps most importantly, beautiful.

This summer grain bowl will seriously upgrade your lunch game. The dish begins with a base of red quinoa, a complete protein packed with omega-3 fatty acids. From there, roasted Hasselback zucchini, sweet and charred corn, ripe tomatoes, and a colorful variety of radishes pile on an assortment of vibrant textures and flavors. California Avocados sliced on top adds creaminess, and a tangy turmeric dressing is the perfect final touch.

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California Avocado Grain Bowl

Recipe from the Tasting Table Test Kitchen

Yield: 2 to 3 servings

Prep Time: 20 minutes, plus cooling time

Cook Time: 20 minutes

Total Time: 40 minutes, plus cooling time

Ingredients

For the Red Quinoa:

1 cup red quinoa, rinsed

2 cups cold water

Kosher salt, to taste

For the Roasted Hasselback Zucchini and Corn:

2 corncobs

1 medium (10 ounces) zucchini, sliced Hasselback style

3 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

For the Dressing:

¼ cup olive oil

2 tablespoons lime juice

1½ teaspoons turmeric powder

1 medium California avocado—halved, pitted and peeled

½ cup cold water

Kosher salt, to taste

For Assembly:

2 cups cooked red quinoa

1 cup roasted shaved corn kernels

1 roasted Hasselback zucchini

1 cup wild arugula, loosely packed

4 (3 ounces) radishes, thinly sliced

3 small (14 ounces) heirloom tomatoes, cored and thinly sliced

1 medium California Avocado—halved, pitted, peeled and diced

Dressing, for drizzling

Directions

1. Make the red quinoa: In a small saucepan, combine the quinoa and water. Season with salt and bring to a boil over high heat. Reduce the heat to a simmer, cover with a lid and cook until tender, 20 to 25 minutes. Keep warm and reserve for assembly.

2. While the quinoa is cooking, roast the zucchini and corn: Preheat the broiler. On a foil-lined sheet pan, arrange the corncobs and Hasselback zucchini. Toss the ingredients with olive oil and season with salt and pepper. Broil the corn and zucchini until tender, 20 to 25 minutes, while turning and rotating the corn on a different side every 5 minutes. Transfer the corn and zucchini to a cutting board and let sit until both are cool enough to handle. Shave the corn off the cob and transfer to a bowl. Slice the zucchini into 2 inch pieces of Hasselback. Reserve the corn kernels and zucchini for assembly.

3. Make the dressing: In a food processor, combine all of the dressing ingredients, except for the water and salt. Purée the mixture until smooth, and while the machine is running, slowly stream in the water to a dressing consistency. If the dressing is still too thick, add more cold water. Season with salt and set aside.

4. Assemble the bowl: In 2 medium-sized bowls, divide the cooked quinoa evenly. On top of the quinoa in each bowl, arrange the corn kernels, zucchini, arugula, radishes, tomatoes and California Avocado into different compartments. Drizzle each bowl with the desired amount of dressing and serve.

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