California Avocado Grain Bowl


For the Red Quinoa:

1 cup red quinoa, rinsed

2 cups cold water

Kosher salt, to taste

For the Roasted Hasselback Zucchini and Corn:

2 corncobs

1 medium (10 ounces) zucchini, sliced Hasselback style

3 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

For the Dressing:

¼ cup olive oil

2 tablespoons lime juice

1½ teaspoons turmeric powder

1 medium —halved, pitted and peeled

½ cup cold water

Kosher salt, to taste

For Assembly:

2 cups cooked red quinoa

1 cup roasted shaved corn kernels

1 roasted Hasselback zucchini

1 cup wild arugula, loosely packed

4 (3 ounces) radishes, thinly sliced

3 small (14 ounces) heirloom tomatoes, cored and thinly sliced

1 medium —halved, pitted, peeled and diced

Dressing, for drizzling



Photo Source: Tasting Table

1. Make the red quinoa: In a small saucepan, combine the quinoa and water. Season with salt and bring to a boil over high heat. Reduce the heat to a simmer, cover with a lid and cook until tender, 20 to 25 minutes. Keep warm and reserve for assembly.

2. While the quinoa is cooking, roast the zucchini and corn: Preheat the broiler. On a foil-lined sheet pan, arrange the corncobs and Hasselback zucchini. Toss the ingredients with olive oil and season with salt and pepper. Broil the corn and zucchini until tender, 20 to 25 minutes, while turning and rotating the corn on a different side every 5 minutes. Transfer the corn and zucchini to a cutting board and let sit until both are cool enough to handle. Shave the corn off the cob and transfer to a bowl. Slice the zucchini into 2 inch pieces of Hasselback. Reserve the corn kernels and zucchini for assembly.

3. Make the dressing: In a food processor, combine all of the dressing ingredients, except for the water and salt. Purée the mixture until smooth, and while the machine is running, slowly stream in the water to a dressing consistency. If the dressing is still too thick, add more cold water. Season with salt and set aside.

4. Assemble the bowl: In 2 medium-sized bowls, divide the cooked quinoa evenly. On top of the quinoa in each bowl, arrange the corn kernels, zucchini, arugula, radishes, tomatoes and California Avocado into different compartments. Drizzle each bowl with the desired amount of dressing and serve.

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