Ingredients:
- 1 cup uncooked quinoa
- 1 cup uncooked brown rice
- 2 cups water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese
- Salt and pepper to taste
Instructions:
- Rinse the quinoa and brown rice in a fine-mesh strainer and place them in a large pot with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the grains are tender and the water is absorbed.
- While the grains are cooking, heat the olive oil in a large skillet over medium heat.
- Add the garlic and cook for 1-2 minutes, or until fragrant.
- Add the sliced red bell pepper and zucchini to the skillet and cook for 5-7 minutes, or until tender.
- Add the cherry tomatoes and chickpeas to the skillet and cook for another 2-3 minutes, or until heated through.
- Season the vegetable mixture with salt and pepper to taste.
- To assemble the grain bowls, divide the cooked quinoa and brown rice among 4 bowls.
- Top each bowl with the vegetable mixture, sliced avocado, chopped cilantro, and crumbled feta cheese.
- Serve the grain bowls hot or cold.
This grain bowl recipe is a healthy and satisfying meal that’s easy to customize with your favorite vegetables and toppings. You can also add a protein such as grilled chicken or tofu for extra flavor and nutrition. Enjoy