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Title: Vegan Apple Power Bowl
Categories: Vegetarian
Yield: 2 Servings

1 1/2 c Cooked quinoa *
1 c Cooked farro
1 Jazz apple; sm diced
1/2 c Peanuts; toasted, chopped
1 bn Kale; ribs removed, chopped
1 tb Extra virgin olive oil
1/2 ts Kosher salt
1 bn Carrots; peeled and sliced
2 ts Extra virgin olive oil
1/4 ts Kosher salt
2 tb Extra virgin olive oil
1 tb Red wine vinegar
1/4 ts Kosher salt
20 Fresh cracked pepper turns

This vegan apple power bowl features protein-rich quinoa and farro,
crisp apples, toasted pecans, carrots, and massaged kale. It's topped
with a simple red wine vinaigrette for a flavorful, nutrient-packed
meal that's easy to prep and perfect for lunch or dinner.

In a small pot, warm 1 tb extra virgin olive oil. Add about 1/2 cup of
quinoa and toast slightly. Add 1-1/2 cups of water, pinch of salt, and
bring to a boil. Turn heat to medium/low, cover with a lid, and cook
for approximately 15 minutes or until most of the liquid has
absorbed. Remove from heat and allow to sit with the lid on for an
additional 5 minutes to absorb liquid.

Bring a medium/large pot of salted water to a boil (should taste like
the ocean). Stir in 2/3 cup of farro and cook for 45 minutes. Strain
remaining liquid and set farro aside.

Preheat the oven to 200?C

Toss the carrots in olive oil and salt, and roast in the oven until
tender, about 20 to 30 minutes.

In a large mixing bowl, mix together the cooked quinoa, carrots, and
kale.

Whisk together the ingredients for the vinaigrette and then stir into
the grain mixture. Fold diced apples and pecans and serve warm or
chilled.

Recipe FROM: <https://plantbasednews.org/veganrecipes/dinner/
vegan-apple-power-bowl/>

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