I’ve been trying to serve more Meatless Meals lately…especially since reading an article about preventing Alzheimers. The article listed five main changes to make to your life that could possibly help…the first was exercise (done), the second was coffee, 70% chocolate, red wine (done, done and done), the third was sleep (working on it), the fourth was learning something new (again, working on it) and the last change to make was a more vegetable-based diet. After sharing the article with my family we all decided to incorporate these changes in our lives. Adding more vegetables is such an easy change and since I’m the main cook in the house it falls on me to try and make these Meatless Meals more tasty and original…I’ve already shared quite a few in the past so bear with me as I keep on experimenting!

Grilled Veggie Grain Bowl
extra virgin olive oil
1 red onion, diced
1 red pepper, cored & diced
3 garlic cloves, minced
salt & fresh ground pepper
1 cup quinoa
1 package Goya Salad & Vegetable Seasoning
2 cups Italian pearled farro
32 oz Vegetable Stock
bunch asparagus, trimmed
10 campari tomatoes, halved
15.5 oz chickpeas, drained & rinsed
2 cups fresh arugula
1/4 cup Feta cheese, crumbled
Creamy Herb Dressing*

In a deep skillet heat extra virgin oil. Add diced red onion & red pepper; sauté 8-10 minutes until tender. Add garlic. Season with salt & pepper; sauté 2 minutes. Add quinoa; sauté 2 minutes. Stir in the Goya Salad & Vegetable Seasoning mix and add 2 cups water. Bring to a boil; reduce heat and simmer until quinoa is fully cooked (~ 20 minutes). Combine the Farro with vegetable stock in a pot; season with salt & pepper. Bring to a boil; reduce heat and simmer until Farro is fully cooked (~ 20 minutes). Meanwhile, grill asparagus on a grill pan until asparagus is just-tender; cut into bite-sized pieces. Make the Creamy Herb Dressing.

Creamy Herb Dressing
1/2 cup plain Greek yogurt
1 Tablespoon each fresh Dill, Rosemary & Sage
1 Tablespoon fresh lemon juice
1 Tablespoon white wine vinegar
1 Tablespoon extra virgin olive oil
1/2 teaspoon salt

Combine all ingredients in a small mixing bowl and whisk until smooth.

To assemble: Toss the quinoa, Farro, asparagus, tomatoes, chickpeas, fresh arugula and feta cheese in a large bowl. Mix in the Creamy Herb Dressing and serve hot. Makes 4 servings.

Enjoy!

Linda~

For more Bowl recipes check out my Latin-Style Bowl, Peruvian-Style Bowl and Mango Yogurt Bowl…

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