Last week while attending the Southern C, I had lunch at the River Bar–one of the restaurants at The Cloister. I ordered their quoina veggie bowl and was amazed at all the flavors. I tried to re-create it at home and I’m so glad I did. I even satisfied hubby for supper! Surprising since it didn’t include meat; it is packed with protein.
As a side note, these bowls have been one of the most used items in my cabinet. The size has been so useful for quinoa bowls, salads, pasta, etc. I’m so glad I invested in them and what a good deal on Amazon!
What’s I love about a quinoa bowl is that you can control how much of what veggie or item you want in it. For this, I decided to use zucchini, asparagus, carrot medallions, cherry tomatoes, chickpeas, marcona almonds (the secret delicious ingredient).
At the River Bar, they used a citrus vinaigrette. I relied on my favorite dressing from Aldi — House Vinaigrette. It’s the best dressing and little goes a long way on this bowl. This was an easy dish to prep and you could easily make a plenty for leftovers!
