Silo Bowl Recipe

Cook the Quinoa

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Cook the Brown Rice

In another saucepan, add 1 cup of brown rice and 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 45 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit for 10 minutes before fluffing with a fork.

Prepare the Greens

While the grains are cooking, wash and dry 2 cups of baby spinach and 1 cup of chopped kale. Set aside.

Prepare the Proteins

Drain and rinse 1 cup of canned chickpeas. If using pre-cooked grilled chicken, dice 1 cup of it into bite-sized pieces. Set aside.

Combine Ingredients

In a large bowl, layer the cooked quinoa and brown rice as the base. Top with baby spinach and kale. Add the chickpeas and diced grilled chicken on top.

Add Toppings

Slice the avocado and arrange it on top of the bowl. Add halved cherry tomatoes and crumbled feta cheese. Drizzle with olive oil and lemon juice, then season with salt and black pepper to taste.