The Washington Post

Dorie Greenspan’s Quinoa Bowls

Dorie Greenspan’s Quinoa Bowls 2.000

Deb Lindsey for The Washington Post

Everyday Dorie Jan 22, 2016

Bowls like this one are flexible and easy to assemble, and they deliver a satisfying blend of textures. The recipe uses the leaves from the radishes to make a pesto, but you can use a store-bought pesto instead.

Dorie Greenspan likes to cook her quinoa in a flavored broth instead of water, for even more flavor.

Make Ahead: The pesto can be tightly covered (with plastic wrap directly on the surface) and refrigerated up to overnight. The sauce can be covered and refrigerated up to overnight. The composed bowls can be covered and refrigerated for up to 2 hours.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • For the pesto (see headnote)
  • 1 cup packed radish leaves, rinsed, dried and chopped
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • Finely grated zest and juice of 1 lime, plus optional lime wedges for serving
  • For the sauce
  • 1/2 cup plain low-fat or nonfat Greek yogurt
  • 1 tablespoon coarsely chopped fresh mint
  • 1 tablespoon coarsely chopped fresh cilantro
  • Pinch fine sea salt, or more as needed
  • Pinch freshly ground black pepper, or more as needed
  • Lime zest and 1 teaspoon juice (reserved from pesto)
  • For the bowls
  • 1 head baby romaine or Little Gem lettuce (may substitute arugula or spinach)
  • 1 1/3 cups cooked, cooled quinoa (see headnote)
  • 2 scallions, white and light-green parts, thinly sliced
  • Sea salt
  • Freshly ground black pepper
  • 1 ripe avocado
  • Lime juice (reserved from pesto)
  • 4 radishes, preferably mild breakfast radishes, trimmed, washed, dried and thinly sliced (may substitute another crunchy vegetable, such as carrot or seedless cucumber)

Directions

For the pesto: Combine the radish leaves, oil and salt in a mini food processor or a mortar. Add half of the lime zest and half of the juice; you'll use more of what's left for the other parts of the recipe. Process or pound, scraping the bowl as needed, until the leaves are finely chopped. You’ll have a scant 1/3 cup; if you’re making the bowls right away, the pesto can remain at room temperature (or cover and refrigerate up to overnight).

For the sauce: Stir together the yogurt, mint, cilantro, sea salt, pepper, the remaining lime zest and 1 teaspoon of the remaining lime juice in a medium bowl. Taste, and add salt and/or pepper as needed; if you’re making the bowls right away, the sauce can remain at room temperature (or cover and refrigerate up to overnight).

For the bowls: Cut the lettuce into wedges just big enough for dipping. Arrange some on one side of each bowl.

Toss together the cooked quinoa and scallions in a mixing bowl. Taste for salt and pepper, adding them as needed, then divide the mixture between serving bowls. For each portion, spoon half of the yogurt sauce on top of the quinoa and top it with half of the radish pesto. Peel and pit the avocado, then cut it into chunks or slices.

Sprinkle a little of the remaining lime juice over the avocado, season lightly with salt and pepper, and divide between the bowls. Sprinkle whatever lime juice remains over the lettuce that’s not covered; season lightly with salt and pepper. Last, scatter the radish slices over each bowl. Add a wedge of lime for squeezing, if desired.

Serve right away, or cover and refrigerate for up to 2 hours.

Rate it

Recipe Source

From cookbook author Dorie Greenspan.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (3)

Rate this recipe

Nutritional Facts

Calories per serving: 410


% Daily Values*

Total Fat: 24g 37%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 590mg 25%

Total Carbohydrates: 41g 14%

Dietary Fiber: 11g 44%

Sugar: 5g

Protein: 14g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle