This quick vegetarian meal is all about layering texture and flavor! Warm quinoa and southwest corn salad provide the base for crunchy pickled vegetables, healthy greens, and our famous Herby Green Sauce!
| Servings: | 2-3 |
| Kitchen Time: |
10 minutes |
| Active Time: |
5 minutes |
| Allergens: |
milk, eggs |
| Pairs Great With: | Roasted chicken, steak or tofu! |
IN YOUR KIT:
K&M Southwest Corn Salad
K&M Tri-Color Quinoa
K&M Pickled Red Onions
K&M Herby Green Sauce
Arugula
Avocado
Cherry Tomatoes
Pepitas
Cotija
PANTRY ITEMS:
Salt & Pepper
SOUTHWEST GRAIN BOWL:
1) Halve the cherry tomatoes and cube the avocado. Set aside.
2) Warm the quinoa in the microwave with the lid askew until steaming.
3) Portion the quinoa into deep bowls and top with arugula.
4) Assemble your bowl exactly how you like! We love to layer in the southwest corn salad, avocado, tomatoes, and pickled red onions. Season with salt and pepper, then top with sprinkles of pepitas and cotija. Dress with a healthy drizzle of herby green sauce. Enjoy!
Chef’s Tip: When not in a rush, Stephanie likes to arrange all of the toppings on a serving platter so her family can keep mixing in more pops of flavor as they get to the bottom of the bowl!
