I am so excited to share this “Earth Bowl” Sweetgreen-inspired recipe because it marks my first creation without following any instructions!
Well, except for that incredible pesto vinagrette I know you’re drooling over ;) I totally did when I first had it at Sweetgreen last week! This combination of flavors ties together EXTREMELY well and is a guaranteed, great salad. Quinoa & farro mixture can be served either warm or cold.
Sweetgreen's Quinoa Earth Bowl Salad
Serves 4-6
Get the Goods
- 1 cup cooked quinoa
- ½ cup cooked farro
- 2-3 healthy handfuls of organic arugula
- 1 can garbanzo beans
- 1 ear of raw corn (or 1 can)
- ¾ full rotisserie chicken, thin slices
- ½ cup white cheddar chunks (optional)
Pesto Vinaigrette Sauce
- 2 cups loosely packed, roughly chopped fresh basil leaves
- 2 garlic cloves
- ¼ teaspoon salt
- 3 tablespoons lemon juice
- ¾ cup olive oil
- ½ cup grated Parmesan-Reggiano cheese
Just a Few Steps
1. After cooking the quinoa according to the package instructions, mix all salad ingredients together in a bowl.
2. Blend all pesto sauce ingredients in a food processor and mix well in salad.
How did yours come out? I’d love to hear from you. Tweet a photo using #cookingwithkrij and mention @kristinfretz.