Three-Tomatoes “One-Pot” Grain Bowl

Hi all!

Long time, no post. I just got back from an amazing trip to Turkey and brought back a ton of recipes and inspiration for delicious dishes with me. I didn’t want to spend too much time cooking today, since I had plenty to catch up on at home, so I decided to dive into that “one-pot” frenzy that’s been going around the web.

All the recipes I’ve seen always involve pasta though, so I thought I’d switch it up with other grains instead: a mix of quinoa and bulgur, and plenty of veggies.

It turned out to be so tasty and easy! My inspiration came from an unpretentious side dish I had at a restaurant during my trip. It was some sort of “tomato sauce and herbs”-flavored wheat that both stuck me as incredibly simple, and yet so delicious. Far away from the regular white rice, salad, or fries, this side brought the whole dish to a next level.

Since I had perfectly ripe tomatoes and fresh basil to pick up from our garden, along with onions and garlic on hand, my take on this grain-bowl is slightly more elaborate than the side I had. It still requires minimum effort and/or time spent in the kitchen though, which can always be nice (even if you love to cook!). Just chop everything, throw it all in a pot and wait for the magic to happen! Bon appétit!

---

Total time: 20 minutes

Ingredients: 

• 1/4 cup dried quinoa and bulgur mix
• 1/2 cup water
• a handful of cherry tomatoes
• 1/2 plum tomato
• 2 tbsp tomato sauce
• 2 green onions
• 1/4 garlic clove
• a handful of basil sprigs
• a pinch of paprika
• a pinch of cayenne pepper
• 1/2 tbsp of olive oil
• sea salt and freshly ground black pepper

Directions:

1. Halve the cherry tomatoes, and chop the plum tomato, onions, basil, and garlic finely.
2. Combine all the ingredients: grains, veggies, water, olive oil, tomato sauce and seasoning in a medium pot. Bring it to a boil, stir, lower the heat and let it cook for about 15 minutes, or until all the liquid is absorbed. Garnish with more chopped basil, and a drizzle of olive oil. Enjoy!

TIP: Top with a poached egg, or sprinkle each plate with some grated parmesan for some extra deliciousness! 

 

Temps total: 20 minutes

Ingrédients:

• 80g de quinoa et boulgour mélangés
• 160 mL d’eau
• une poignée de tomates cerises
• 1/2 tomate
• 2 c.s de concentré de tomate
• 2 oignons de printemps
• 1/2 gousse d’ail
• une poignée de feuilles de basilic
• 1/2 c.s d’huile d’olive
• une pincée de paprika
• une pincée de piment d’Espelette
• sel et poivre fraichement moulu

Etapes:

1. Coupez les tomates cerises en deux, puis émincez la tomate, les oignons, le basilic et l’ail.
2. Combinez tous les ingrédients: quinoa et boulgour, légumes émincés, eau, concentré de tomate, huile d’olive, et épices, dans un bol. Amenez le tout à ébullition, mélangez à l’aide d’une cuillère en bois, baissez le feu, et laissez le tout cuire pendant environ 10-12 minutes, ou jusqu’à ce que tout le liquide soit évaporé.  Garnissez d’un peu plus de basilic frais, et d’un filet d’huile d’olive. Bon appétit!

LE PLUS: Ajoutez un oeuf poché, ou saupoudrez chaque assiette de parmesan râpé pour encore plus de saveurs! 

Advertisement