BBQ Veggie Bowl
An easy summer bowl that is light enough for lunch and satisfying enough for dinner. This is altered somewhat from a blog called Coffee and Quinoa. The veggies can be switched up with your personal favorites. You can roast or grill veggies!
- 1/2 cup uncooked quinoa, rinsed (or other whole grain, farro is pictured here)
- 1 medium zucchini, sliced
- 1/2 Tbsp olive oil
- salt and pepper
- 2 ears corn, shucked
- 2 cup shredded cabbage
- small can of vegetarian baked beans
- juice of 1/2 lime
- 2 Tbsp apple cider vinegar
- 1 Tbsp sugar
- First, cook the quinoa, or other grain, as directed on packaging.
- Roast the zucchini. Drizzle sliced zucchini with olive oil and sprinkle with salt and pepper. Spread on another baking sheet and place in the oven. Roast for 15 minutes, flipping halfway through. The other option is grilling until tender and slightly charred.
- In the meantime, cook the corn. Bring a pot of water to boil. Add the ears of corn and simmer for 4-5 minutes. Remove and set aside until cool enough to handle. Once cooled, slice the kernels off the cob. Again the second option is to grill utnil tender and slightly charred, then slice from cob.
- In a sauce pan warm through the baked beans. Add 1/2 cup of your favorite barbeque sauce.
- Final step - make the slaw! Combine the cabbage, lime juice, apple cider vinegar, and sugar and toss to coat.
- Arrange ingredients in bowls. Drizzle with additional barbecue sauce if desired. Enjoy!
