Autumn power bowl

Serves: 2

INGREDIENTS

1 ½ cup cooked quinoa

1 cup cooked farro

1 Jazz apple, small diced

½ cup toasted chopped pecans

For the kale:

1 bunch kale, ribs removed and chopped

1 Tbsp extra virgin olive oil

½ tsp kosher salt

For the carrots:

1 bunch carrots, peeled and sliced

2 tsp extra virgin olive oil 

¼ tsp kosher salt

For the vinaigrette:

2 Tbsp extra virgin olive oil

1 Ttbsp red wine vinegar

¼ tsp kosher salt

20 turns fresh cracked pepper

METHOD

To cook quinoa: 

In a small pot, warm 1 T extra virgin olive oil.  Add about ½ cup of quinoa and toast slightly.  Add 1 ½ cups of water, pinch of salt, and bring to a boil.  Turn heat to medium/low, cover with a lid, and cook for approximately 15 minutes or until most of the liquid has absorbed.  Remove from heat and allow to sit with the lid on for an additional 5 minutes to absorb and remaining liquid.

To cook farro:

Bring a medium/large pot of salted water to a boil (should taste like the ocean).  Stir in ⅔ cup of farro and cook for 45 minutes.  Strain remaining liquid and set farro aside.

Preheat the oven to 200 degrees.  

Toss the carrots in olive oil and salt, and roast in the oven until tender, about 20-30 minutes.

In a large saute pan, heat olive oil until warm and then add chopped kale.  Char slightly and then continue to saute until tender.

In a large mixing bowl, mix together the cooked quinoa, carrots, and kale.

Whisk together the ingredients for the vinaigrette and then stir into the grain mixture.  Fold in diced apples and pecans and serve warm or chilled.

Recipe credit: Lorin Michel Peters