Last week I made two grain bowls for dinner. The first one was a more complicated recipe than I like to cook for a weekday meal, even though the Barley Bistro Bowl was delicious. Too many ingredients in that recipe required too much prep. I hoped that my second grain bowl selection for the week would be easier – and it was.
The super grain and tofu bowl that you see above was much simpler. I used the super grain mix that had been sitting in my pantry as the basis for the bowl. The grains included millet, barley, and the dreaded (in this house anyway) quinoa. I rinsed the grains first which I’ve learned is a very important step to remove the bitter coating on the quinoa, and then tossed it into a pot with water and allowed it to simmer unattended for approximately half an hour. In the meantime, I sautéed a pound of sliced up firm tofu sprinkled with salt and pepper in a little vegetable oil. While the tofu cooked, I cleaned and sliced the bok choy. After removing the tofu from the pan, I added the bok choy and sautéed until it wilted, then drizzled on a little sesame oil and soy sauce. The final step was preparing the tahini dressing which took about two minutes, and was the only real recipe I had to follow.
This dish was as good as the first one last week, if not better because it took so much less time and effort to prepare. The tahini dressing did a great job of pulling together all the flavors and masking the potential bitterness of the quinoa. As I become more comfortable with these grain bowls, I can see that possibilities for combinations of grains and greens is endless, and the only real recipe required is the dressing on top. I’m beginning to see why these have become a trend.