JAZZ™ Power Bowl
FOOD + DRINK
Amaze-Bowls cont...
JAZZ™ Power Bowl
Recipe by: Lorin Michel Peters, jazzapple. com
Serves: 2
Ingredients:
• 250g cup cooked quinoa
• 125g cup cooked farro, barley or spelt
• 1 JAZZ™ apple, small diced
• 80g toasted chopped pecans
For the kale:
• 1 bunch kale, ribs removed and chopped
• 1 tbsp extra virgin olive oil
• ½ tsp salt
For the carrots:
• 1 bunch carrots, peeled and sliced
• 2 tsp extra virgin olive oil
• ¼ tsp salt
For the vinaigrette:
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• ¼ tsp salt
• 20 turns fresh cracked pepper
Method:
To cook the quinoa: 1. In a small pot, warm 1 tbsp extra virgin olive oil. Add the quinoa and toast slightly.
2. Add 500ml of water and a pinch of salt and bring to a boil.
3. Turn heat to medium / low, cover with a lid and cook for approximately 15 minutes or until most of the liquid has absorbed. Remove from heat and allow to sit with the lid on for an additional 5 minutes to absorb the remaining liquid.
For the rest of the dish:
1. Bring a medium / large pot of salted water to a boil( should taste like the ocean). Stir in the farro( or alternative grain) and cook for 45 minutes. Strain remaining liquid and set farro aside.
2. Preheat the oven to 200 º C.
3. Toss the carrots in olive oil and salt, and roast in the oven until tender- about 20-30 minutes.
4. In a large saute pan, heat olive oil until warm and then add chopped kale. Char slightly and then continue to saute until tender.
5. In a large mixing bowl, mix together the cooked quinoa, farro, carrots and kale.
6. Whisk together the ingredients for the vinaigrette and then stir into the grain mixture.
7. Fold in diced apples and pecans and serve warm or chilled.
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