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  • Makes 4 bowls
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What do you get when you combine hearty quinoa, chewy wild rice, creamy yellow lentils, crisp green beans, savory mushrooms, and tender Swiss chard in one meal? The grain bowl of your dreams, that’s what. This delicious recipe features the perfect balance of ingredients, but it’s flexible enough to accommodate variations when you have leftover ingredients that need to be used before going bad. A zingy Dijon mustard dressing, citrus slices, and aromatic red onion contrast with the earthy veggies so you get a medley of vibrant flavors in every bite. Sprinkle on some slivered almonds for extra crunch right before serving, and dig in!

For more grain bowl recipes, check out these tasty ideas:

By Shelli McConnell,

Ingredients

  • ½ cup red wine vinegar
  • ½ cup orange juice
  • 2 tablespoons Dijon mustard
  • 2 teaspoons ground cumin
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 12 oz. thin green beans (haricots verts), halved crosswise
  • 1 lb. assorted mushrooms (shiitake and oyster), stems removed
  • 1½ cups hot cooked red quinoa
  • 1½ cups hot cooked wild rice
  • 1½ cups hot cooked yellow or brown lentils
  • 4 cups Swiss chard, cut into strips, or stemmed and thinly sliced lacinato kale
  • 2 oranges, peeled and sliced
  • ½ cup slivered red onion
  • ¼ cup sliced almonds, toasted

Instructions

  1. For dressing, in a small bowl whisk together vinegar, orange juice, mustard, cumin, salt, and pepper.
  2. Place green beans in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 8 to 10 minutes or until crisp-tender.
  3. In a large nonstick skillet cook mushrooms over medium about 10 minutes or until just tender, stirring occasionally.
  4. In a medium bowl stir together quinoa, wild rice, and lentils. Divide Swiss chard among bowls. Top with grain mixture, green beans, mushrooms, and oranges. Drizzle with dressing. Sprinkle with onion and almonds.
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Laurel4 months ago
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The recipe was delicious. I used spinach instead of Swiss chard, because my grocery store didn’t have chard. And I had some previously batch-cooked wild rice and quinoa (separately) in the freezer, so there wasn’t as much to do. I will definitely make this again, with two changes. I will leave out the mushrooms, only because we didn’t really taste them (due to the dressing having a stronger flavor than the mushrooms). When I ate leftovers the next day (minus the mushrooms, because we used them all the night before) it was still delicious and filling. I will also cut back a little on the cumin in the dressing, maybe 1.5 tsp to start. But do use the green beans, they added a fun and tasty crunch!

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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