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Windset Farms Power Bowl with Yum Yum Tomatoes



About the Recipe


Windset Farms Power Bowl with Yum Yum Tomatoes and Sweeties Peppers + Golden quinoa, barley, chive, basil and black pepper vinaigrette, toasted almonds

  • 1 cup golden quinoa

  • cooked 1 cup pearl barley, cooked, (or any other grain or pulse you prefer, brown rice, wild rice, lentils, chickpeas)

  • 1 pint Windset Farms Yum Yum cherry tomatoes, roasted

  • 5 pce Windset Farms Sweeties seedless mini peppers, roasted

  • ½ cup almonds, toasted

  • 1 head Windset Farms Delicato romaine lettuce

  • 2 garlic cloves

  • 1-2 sprig rosemary

    Olive oil Salt Chive, Basil and Black Pepper Vinaigrette:

  • 1.5 cups extra virgin olive oil

  • ¾ cup white wine vinegar

  • 3 tbsp dijon mustard

  • 3 tbsp grainy mustard

  • 5 tbsp BC honey

  • 2 tbsp black pepper

  • 1 tbsp salt

  • 3 tbsp sliced chives

  • 3 tbsp sliced basil


Vinaigrette Method:

In a bowl, whisk everything together until emulsified, or, puree in a blender

Method for preparing/prepping the Bowl:

  • Cook the quinoa in boiling salted water until tender

  • Cook the pearl barley in boiling salted water until tender

  • In a preheated 400 degree oven, roast the Sweeties peppers for 25-35 minutes until blistered, remove from the oven, let cool, take the top off and slice the peppers in half lengthwise, set aside

  • In a fry pan, over medium heat, saute the Yum Yum tomatoes in 2 tbsp olive oil, 1 sprig fresh rosemary and 2 crushed garlic cloves, add ¼ tsp of salt and saute until blistered and golden brown on the outside

  • Serve all prepped ingredients on top of the Delicato romaine lettuce

  • Garnish with toasted almonds

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