Lately I’ve been into “big bowls” – layered grain and vegetable meals in a bowl – in a big way. I cook up a pot of grains and let the vegetables I’m finding at the market inspire how I’m going to build the bowl.
Spring onions, artichokes and peas are the focus of this seasonal bowl, and there’s a lot happening here as far as flavor goes. The onions and peas are sweet, but roasting also gives the onions a lovely bitter-edged char, as it does for the artichokes. I’m a recent convert to roasted artichokes; you coat them with olive oil after trimming them, and throw them into a hot oven, where the hearts soften while the edges of the leaves crisp and char. The flavors are intense. I hardly want to prepare them any other way.
Garlicky yogurt garnishes and moistens the quinoa and vegetables, and brings more lusty flavor to the dish.
If you don’t have quinoa, use bulgur, rice, farro or couscous. If you want more protein, add a poached egg or chicken. And if you want to sprinkle a little feta or Parmesan on top, be my guest.