Rainbow Chard Power Bowls

Rainbow chard: A leafy green vegetable with colorful stems, packed with vitamins and minerals.

Quinoa: A protein-rich seed that serves as a great base for the bowl.

Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and color.

Cucumber: A refreshing vegetable that adds crunch and hydration.

Carrots: Shredded for texture and a touch of sweetness.

Olive oil: Used to make the dressing, adding a rich, smooth flavor.

Lemon juice: Freshly squeezed to add a tangy brightness to the dressing.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a bit of spice and depth to the dish.

When preparing quinoa, make sure to rinse it thoroughly under cold water before cooking. This helps remove the natural coating called saponin, which can make the quinoa taste bitter or soapy. Additionally, after cooking, let the quinoa cool slightly before mixing it with the other ingredients to prevent the vegetables from wilting and to maintain a pleasant texture in your power bowl.

• rainbow chard - Substitute with spinach: Spinach has a similar texture and mild flavor, making it a good alternative.

• quinoa - Substitute with couscous: Couscous has a similar grainy texture and can absorb flavors well.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the quinoa compared to plain water.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good alternative.

• shredded carrots - Substitute with shredded beets: Shredded beets provide a similar texture and add a unique earthy flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile.

• To keep your Rainbow Chard Power Bowls fresh, store them in an airtight container. This helps maintain the crispness of the vegetables and the fluffiness of the quinoa.
• Place the container in the refrigerator. The bowls will stay fresh for up to 3-4 days. This makes it perfect for meal prep and quick lunches.
• If you plan to enjoy the bowls later in the week, consider storing the dressing separately. This prevents the vegetables from becoming soggy. Simply drizzle the olive oil and lemon juice mixture over the bowl just before serving.
• For freezing, portion out the quinoa and rainbow chard mixture into freezer-safe containers. Leave some space at the top to allow for expansion.
• Avoid freezing the cherry tomatoes, cucumber, and shredded carrots as they can become watery and lose their texture upon thawing. Instead, add fresh vegetables when you’re ready to eat.
• Label each container with the date to keep track of freshness. Frozen quinoa and chard can last up to 2 months.
• When ready to eat, thaw the frozen portions in the refrigerator overnight. Reheat the quinoa and chard mixture in the microwave or on the stovetop until warmed through.
• Assemble your bowl with fresh cherry tomatoes, cucumber, and shredded carrots. Add the dressing and enjoy a vibrant, nutritious meal.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Add the leftover Rainbow Chard Power Bowl to the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until warmed through.
  5. If the quinoa seems dry, add a tablespoon of water or lemon juice to rehydrate.

• Microwave Method:

  1. Place the Rainbow Chard Power Bowl in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes.
  4. Stir and check the temperature.
  5. Continue heating in 30-second intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Rainbow Chard Power Bowl evenly in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steamer Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the Rainbow Chard Power Bowl in the steamer basket.
  3. Cover and steam for about 5-7 minutes.
  4. Check to ensure everything is heated through.

• Sous Vide Method:

  1. Place the Rainbow Chard Power Bowl in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 20-30 minutes.
  4. Remove from the bag and serve immediately.

• Colander: used for rinsing the quinoa under cold water to remove any bitterness.

• Saucepan: essential for boiling the water and cooking the quinoa.

• Knife: necessary for chopping the rainbow chard, halving the cherry tomatoes, and dicing the cucumber.

• Cutting board: provides a safe and stable surface for chopping and dicing vegetables.

• Grater: used for shredding the carrots.

• Mixing bowl: used for combining the olive oil, lemon juice, salt, and black pepper to make the dressing.

• Fork: used for fluffing the quinoa once it is cooked.

• Large bowl: used for combining the quinoa, rainbow chard, cherry tomatoes, cucumber, and carrots with the dressing.

• Measuring cups: essential for measuring out the quinoa, water, and vegetables accurately.

• Measuring spoons: used for measuring the olive oil, lemon juice, salt, and black pepper for the dressing.

• Spoon: helpful for tossing the salad to ensure the dressing is evenly distributed.

Prep ingredients in advance: Chop the rainbow chard, halve the cherry tomatoes, dice the cucumber, and shred the carrots ahead of time and store them in airtight containers.

Batch cook quinoa: Cook a large batch of quinoa and store it in the fridge. This way, you can use it for multiple meals throughout the week.

Use a food processor: A food processor can quickly chop and shred vegetables, saving you time on prep work.

Make dressing in bulk: Prepare a larger quantity of the olive oil and lemon juice dressing and store it in the fridge for future use.