California Avocado Grain Bowl

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 California Avocado Grain Bowl

There's no denying the allure of the grain bowl: It’s fresh, quick, convenient and, perhaps most importantly, beautiful. This summer grain bowl will seriously upgrade your lunch game. The dish begins with a base of red quinoa, from there, roasted Hasselback zucchini, sweet and charred corn, ripe tomatoes, and a colorful variety of radishes pile on an assortment of vibrant textures and flavors. California Avocados sliced on top adds creaminess, and a tangy turmeric dressing is the perfect final touch.


Serves: 2
    Red Quinoa
cup  red quinoa, rinsed
cups  cold water
1/8  tsp.  Kosher salt, or to taste
    Roasted Hasselback Zucchini and Corn
  medium (10 ounces) zucchini, sliced Hasselback style (Slice straight down into the zucchini, but stop just short of cutting all the way through)
Tbsp.  olive oil
1/8  tsp.  Kosher salt, or to taste
1/8  tsp.  freshly ground black pepper, or to taste
1/4  cup  olive oil
Tbsp.  lime juice
1 1/2  tsp.  turmeric powder
  ripe, Fresh California Avocado, seeded and peeled
1/2  cup  cold water
1/8  tsp.  Kosher salt, or to taste
cups  cooked red quinoa
cup  roasted shaved corn kernels
  roasted Hasselback zucchini
cup  wild arugula, loosely packed
  radishes, (3-oz.) thinly sliced
  heirloom tomatoes, small, cored and thinly sliced
  ripe, Fresh California Avocado, seeded, peeled and sliced
    Dressing, for drizzling

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Make the red quinoa: In a small saucepan, combine the quinoa and water. Season with salt and bring to a boil over high heat. Reduce the heat to a simmer, cover with a lid and cook until tender, 20 to 25 minutes. Keep warm and reserve for assembly.
  2. While the quinoa is cooking, roast the corn and zucchini: Preheat the broiler. On a foil-lined sheet pan, arrange the corncobs and Hasselback zucchini. Toss the ingredients with olive oil and season with salt and pepper. Broil the corn and zucchini until tender, 20 to 25 minutes, while turning and rotating the corn on a different side every 5 minutes. Transfer the corn and zucchini to a cutting board and let sit until both are cool enough to handle. Shave the corn off the cob and transfer to a bowl. Slice the zucchini into 2-inch pieces of Hasselback. Reserve the corn kernels and zucchini for assembly.
  3. Make the dressing: In a food processor, combine all the dressing ingredients, except for the water and salt. Purée the mixture until smooth, and while the machine is running, slowly stream in the water to a dressing consistency. If the dressing is still too thick, add more cold water. Season with salt and set aside.
  4. Assemble the bowl: In 2 medium-sized bowls, divide the cooked quinoa evenly. On top of the quinoa in each bowl, arrange the corn kernels, zucchini, arugula, radishes, tomatoes and California Avocado into different compartments. Drizzle each bowl with the desired amount of dressing and serve.

Serving Suggestion: Scoop the ingredients into a butter lettuce leaf for a healthy snack.

Beverage Pairing: Glass of ice tea or mineral water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Tasting Table Content Studio

Recipe developed by Tasting Table for the California Avocado Commission

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