(Because grain bowls are trendy or whatever).
I’m back bitches!!! (If you live in Massachusetts please don’t arrest me for saying that… if you don’t, google why that’s funny).
I just spent a glorious week in New Orleans (and yes I will use that super, crazy-good food to write a post soon, but no. not now).
When I got home, all I wanted was something healthy. Something with veggies. Something with the traditional New England fall flavors I had come to miss while pigging out on all the glorious treats the Crescent City had to offer.
(I also had a metric-shit-ton of barley and quinoa in my freezer from the Greek grain bowl I made a few weeks ago, when I cooked a full bag of each, not realizing that was too much and I was out of control!).
NOTE: If you’re nice to me maybe I’ll tell you what was in that too… maybe.
OTHER NOTE: Turns out cooked grains freeze well! Woo! (This is my life. This is what gets me excited. I need to get out more).
Here is the big-ass list of things you need. (Sorry… actually no I’m not).
-½ Bag of (plain-old-boring) barley (rinse and drain that noise kiddos), cooked according to package instructions (but use veggie or chicken broth in place of water because it tastes better… so not exactly according to package instructions, but you get where I’m coming from so shut up OK?).
-½ Bag quinoa (rinse and drain that noise too kiddos), cooked according to (my sassy/pissy version listed above) package instructions.
-1 Butternut squash (that has been peeled, cubed, tossed in olive oil, salt, pepper and garlic powder and roasted at 425 for about 20 minutes until soft and caramelized… or buy it already cooked if you’re lazy).
-¾ Cup dried cranberries (Craisins if you want to go all name-brand and stuck-up).
-¾ Cup chopped pecans (which are expensive, yes, but hell! You bought name-brand cranberries so why not? Clearly you have the money).
-½ Lb. chopped raw spinach (you can add more. You can add less. It’s pretty and delicious and healthy so I don’t know why would you add less, but it’s up to you).
-8 Oz. Blue cheese crumbles.
-½ Cup maple syrup (I know right?! So good!).
-½ Cup Apple cider vinegar (we’re promoting good kidney health with this one).
-¼ Cup whole grain mustard (because it’s prettier than the other mustard's and that’s how we do).
-¼ Cup (or more if needed) olive oil.
Salt and pepper to taste.
OK Let’s dump stuff in a bowl!
As I gently stated earlier, you want to cook your barley and quinoa according to package instructions (but better because we used veggie broth) and allow to cool.
As I also pleasantly stated earlier, cut, peel, cube, season with salt and pepper and garlic powder, olive oil, and roast the butternut squash at 425 for 20 or so minutes, and allow to cool.
While all this nonsense is cooling, add the ½ cup (real) maple syrup (do NOT use pancake syrup or I will hate you in my heart), the ½ cup ACV (apple cider vinegar to the health-nuts), ¼ cup whole grain mustard (because it’s the prettiest), ¼ cup olive oil, into a bowl or jar or container, and mix the shit out of it until it emulsifies (combines together like a proper dressing should).
Taste, and add salt and pepper as you see fit (I have to trust you here… and I don’t love that).
Set aside.
In a large bowl, add the cooled barley, cooled quinoa, the (peeled, cubed, seasoned, and roasted…phew!) butternut squash, the ¾ cup dried cranberries (OK, OK Craisins… you elitist), the ¾ chopped pecans, the 8oz. blue cheese crumbles, the ½ lb. chopped, fresh spinach (that you washed and dried thoroughly because you’re smarter than I give you credit for), toss to combine.
NOTE: Don’t get super mad at me when you get grains all over your counter while mixing… I told you to use a large bowl. I meant it!
Pour over your (perfectly seasoned because I trusted you and you didn’t let me down), dressing, and mix to combine again (remembering not to get pissy when you make a mess).
Serve immediately at room temp, or the next day (warmed slightly is better than ice-cold).
The more it sits the more the flavors combine.
Serve as a side dish to pork tenderloin (like I did the other night) OR eat as a lunch every single day for the rest of the week (also like I did, because It makes SO much).
Either way, enjoy the freakishly healthy, hearty flavors of fall… or not… I mean I guess I’m not the boss of you…
BONUS: even though I don’t know for sure if you were nice to me, I’mma tell you what was in the Greek grain bowl.
READY? OK!
-the grains, cooked the same way (since they were the same batch I made originally).
-8 oz. Feta cheese.
-8 -10 oz. Cherry tomatoes (sliced in half because I like to make you work hard).
-1 (Large, because obviously) cucumber (peeled, de-seeded, and diced).
-1 Small can of sliced black olives (which I didn’t add because I didn’t have them in the house, but I should have added, which has caused me to have regrets and I hate that!).
-1 bell pepper (I used yellow because it was what I had and it was pretty), diced.
-1 small red onion finely diced.
-½ Cup (pre-maid because I’m a fraud!) Greek dressing (I used the Newman’s Own Greek dressing with feta).
Salt and pepper to taste.
Dump all that shit into a large bowl (LARGE so you don’t get mad at me when you make a mess), mix and serve cold or at room temp!
THEN END.
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