VIBES: Tiana Major9 + EARTHGANG “Collide”
My version of Sweetgreen’s Chicken Pesto Parm Bowl.
BASIL VINIAGRETTE :
- 1 shallot roughly chopped
- 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
1lb Broccoli trimmed into florets
- 1 Tbsp sriracha
- 2 tsp honey
- 1 tsp red wine vinegar
- 3 Tbsp olive oil
1 cup quinoa, rinsed (+ 1 3/4 cup water or broth for cooking)
1cup fresh breadcrumbs (preferably not too fine)
1 tablespoon za’atar spice mix
8 ounces mixed greens or baby spinach
1 cup cherry tomatoes halved
- Shaved Parmigiano Reggiano
- Grilled or Roasted Chicken, Salmon or other protein of choice
Make the Quinoa: Rinse the Quinoa under cold water in a fine mesh sieve. In a medium pot, combine quinoa, a large pinch of salt and 1 3/4 cups water or broth. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
For the breadcrumbs: Preheat a skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Add breadcrumbs, season with salt and pepper, and toast, stirring occasionally, until golden and crisp, about 3 minutes. Remove from heat and sprinkle with zaatar.