Make-Your-Own Quinoa Bowls

1 cup quinoa
2 cups vegetable stock or water
1/2 pint cherry tomatoes
1/2 T olive oil
3 cups spinach, roughly chopped
1 (14-oz.) can garbanzo beans
juice of 1/2 lemon (about 1-2 T)
3 T olive oil
1 t minced garlic
1/2 t dried basil leaves
pinch of crushed red pepper flakes
sea salt + pepper, to taste

Preheat oven to 350 degrees.

Cook quinoa according to package instructions.

Meanwhile, halve the cherry tomatoes, toss in 1/2 T olive oil and a sprinkle of sea salt. Roast for 10 to 15 minutes or until golden brown. Take out of the oven and let cool.

For vinaigrette, whisk together lemon juice, olive oil, garlic, basil, crushed red pepper and salt + pepper.

To serve, fold together chopped spinach, garbanzo beans, cherry tomatoes, cooked quinoa + spicy lemon vinaigrette in a large bowl. Divide into bowls and enjoy!

Makes 4 large servings or 8 side dish-size servings

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This recipe is the basis for a whole slew of customized quinoa bowl variations…

• Got an Italian craving to quell? Switch out the cherry tomatoes for sundried tomatoes and the garbanzo beans for cannellini beans. Add an extra 1/2 t of dried basil to the vinaigrette, and swap lemon juice with red wine vinegar.
• Looking for something with Mexican flava? Use black beans in place of garbanzos. Substitute roasted red peppers for cherry tomatoes. Mix up the vinaigrette with lime juice instead of lemon, dried cilantro instead of basil and cayenne pepper instead of crushed red pepper.
• Gone to the Greek? Keep the garbanzos. Keep the spinach. Keep the tomatoes. Add 1/3 cup sliced olives + 1/3 cup crumbled feta cheese. Omit the dried basil + crushed red pepper in the vinaigrette in place of a pinch of oregano + thyme.