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grain bowl

This Mexican inspired grain bowl is just another take on our perfect grain bowl recipe. Mix, match and substitute elements to your liking. 



**Quantities not included because it's really up to you! For one serving you would use 1/2 cup of each grain to start. However, you might as well make more to eat later since you are already cooking. 

  • Quinoa

  • Brown or wild rice

  • Chopped tomatoes

  • Black beans

  • Pan roasted corn

  • Grated or thinly sliced jicama or carrot

  • Shredded green or red cabbage

  • Red onion

  • Arugula

  • Mango

  • Avocado

  • Sauteed Radish**

  • Cilantro

  • Lemon or lime zest

  • Olive oil

  • My favorite vinaigrette made using olive oil, lemon or lime juice, honey and cilantro or oregano. 


-Cook grains and drain

-Coat grains in a olive oil.  

-Toss with cilantro, lemon or lime zest and salt and pepper. 

-Add cooked corn and beans to grains. Toss well. 

-Add tomatoes, jicama, cabbage, red onion, arugula. Toss. 

-Top with mango, avocado and sauteed radishes**. 

-Serve or store.


*If you want to eat later, hold off on adding dressing until ready to eat.

** To saute the radish, you will need the following. One bunch of radish, cut in quarters. 1 tablespoon of pasture raised butter. Heat pan on medium heat, melt butter, add radish.  Saute until translucent and a bit golden. top with a pinch of sea salt and serve.  I enjoy sprinkling a little parsley or chopped cilantro on top.

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