Friday, March 14, 2014

Bowls: Pineapple Balsamic and Tomato Pesto

As I mentioned before, it is really rare for me to have time for lunch and one of the solutions I found is  to find different bowl recipes. They are made with cheap ingredients, are super fast to be prepared and can be eaten and carried anywhere and anytime, as they can be served cold and fit any plastic food container.

In this post I will show the recipe of two of my favorite bowls, one for the summer and one for the winter.

Pineapple-Balsamic Bowl:
Perfect for the end of winter (season where pineapples are sold everywhere), this sweet and salty bowl can be prepared and stored for a couple of days in the refrigerator or eaten immediately.

What will you need:
- 1/2 cup of cooked brown rice (I usually make this recipe when I have Chinese rice leftovers from the weekend)
- 1/2 cup arugula or spinach
- 2 slices of pineapple
- salt
- 3 tbsp. of agave nectar
- 2 tbsp. of Balsamic Vinegar

What to do:
Slice the pineapple and place it in a pan with the arugula leaves and the brown rice. Cook them together mixing constantly for about 3 minutes. You don't want the arugula leaves to be overcooked.
Place them in a bowl.
In a separate container mix the agave nectar and the balsamic vinegar and then put it over the mixture.

Tomato Pesto Bowl:
Perfect for the summer, which is tomatoes season, this bowl can have a taste boost with feta cheese for non-vegans.

What will you need:
- 3/4 cup of quinoa
- 1 small tomato sliced in little pieces
- 2 tbsp. of homemade pesto (see recipe here)
- Salt
- 1 tbsp. of Extra Virgin olive oil
- 2 slices of red onions in small pieces

What to do:
Add the quinoa to a pan with boilng water and stir until all water is absorbed.
Add the quinoa to a bowl with all the other ingredients and stir.
It's ready to be served!

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