Delicious Produce Packed Bowls

Recipes

May 1, 2019

Forget about making multiple side dishes and serve these all-in-one, delicious bowls, packed with fresh Ontario ingredients. These versatile bowls can be changed up to feature different local produce when it is in-season. Here are some of our favourites!
Our Mediterranean Quinoa Chicken Bowl is quick and easy to make, not to mention, packed with Ontario asparagus, cucumber, spinach and tomatoes. This dinner bowl is ideal for busy weeknight dinners.
Switch up your typical meat and potato meal with this Steak and Vegetable Dinner Bowl. Loaded with fresh in-season Ontario asparagus, sweet potatoes, steak, blue cheese and more, this bowl is the ultimate meal when served with a creamy dressing.
For a vegetarian option, try our Tofu and Vegetable Rice Bowl. A variety of Ontario vegetables are served over a bed of rice, alongside some flavourful marinated tofu. This all gets drizzled with a light soy-sesame dressing and sprinkled with sesame seeds.
No one will want to skip dessert when you serve this Roasted Strawberry and Rhubarb Waffle Bowl. This dessert bowl features fresh Ontario strawberries and rhubarb, roasted in a maple glaze. Then topped with creamy yogurt, homemade granola and drizzled with maple syrup.
These delicious bowls packed with Ontario goodness will be your new favourites!
During the month of April, The Town Crier will feature the recipes for the above mentioned dishes - we hope you enjoy them!

Mediterranean Quinoa and Chicken Bowl

Quick and easy to make yet loaded with flavour and nutrition. This tasty combination of quinoa, asparagus, baby spinach and chicken is ideal for a busy weeknight dinner.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Roasting Time: 10 minutes
Serves 4

3/4 cup (175 mL) quinoa
2/3 cup (150 mL) vegetable oil
3 tbsp (45 mL) balsamic vinegar
1 tsp (5 mL) dried oregano leaves
1/4 tsp (1 mL) salt
1 clove garlic, minced
1 lb (500 g) Ontario Asparagus, trimmed
500 g boneless skinless Ontario Chicken Breasts
4 cups (1L) Ontario Baby Spinach
2 cups (500 mL) Ontario Greenhouse Cherry Tomatoes, halved
1 cup (500 mL) sliced Ontario Greenhouse Cucumber
1/2 cup (125 mL) crumbled Ontario Feta Cheese

In medium saucepan, combine quinoa and 1-1/2 cup (375 mL) water; bring to boil. Reduce to simmer, cover and cook until tender about 15 minutes. Remove from heat, let stand for 5 minutes then fluff with fork.

Meanwhile, in small bowl whisk together 1/2 cup (125 mL) of the oil, vinegar, oregano, salt and garlic until combined. Set aside.

In large bowl, toss asparagus with 1 tbsp (15 mL) of the oil. Transfer to large rimmed baking sheet. Roast in 425°F (220°C) oven for 8 to 10 minutes, or until tender.

In large nonstick skillet, heat remaining oil over medium-high heat. Add chicken, cook for 8 minutes, turning once until golden brown and juices run clear. Transfer chicken to cutting board and slice.

Divide quinoa, asparagus, chicken, spinach, tomatoes and cucumbers among bowls. Top with cheese; drizzle with dressing.

Nutritional Information:
1 Serving
PROTEIN: 39 grams
FAT: 42 grams
CARBOHYDRATE: 35 grams
CALORIES: 670
FIBRE: 6 grams
SODIUM: 490 mg