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         Title: Vegan Apple Power Bowl   
    Categories: Vegetarian   
         Yield: 2 Servings   
      
     1 1/2 c  Cooked quinoa *   
         1 c  Cooked farro   
         1    Jazz apple; sm diced   
       1/2 c  Peanuts; toasted, chopped   
         1 bn Kale; ribs removed, chopped   
         1 tb Extra virgin olive oil   
       1/2 ts Kosher salt   
         1 bn Carrots; peeled and sliced   
         2 ts Extra virgin olive oil   
       1/4 ts Kosher salt   
         2 tb Extra virgin olive oil   
         1 tb Red wine vinegar   
       1/4 ts Kosher salt   
        20    Fresh cracked pepper turns   
      
     This vegan apple power bowl features protein-rich quinoa and farro,   
     crisp apples, toasted pecans, carrots, and massaged kale. It's topped   
     with a simple red wine vinaigrette for a flavorful, nutrient-packed   
     meal that's easy to prep and perfect for lunch or dinner.   
      
     In a small pot, warm 1 tb extra virgin olive oil. Add about 1/2 cup of   
     quinoa and toast slightly. Add 1-1/2 cups of water, pinch of salt, and   
     bring to a boil. Turn heat to medium/low, cover with a lid, and cook   
     for approximately 15 minutes or until most of the liquid has   
     absorbed. Remove from heat and allow to sit with the lid on for an   
     additional 5 minutes to absorb liquid.   
      
     Bring a medium/large pot of salted water to a boil (should taste like   
     the ocean). Stir in 2/3 cup of farro and cook for 45 minutes. Strain   
     remaining liquid and set farro aside.   
      
     Preheat the oven to 200?C   
      
     Toss the carrots in olive oil and salt, and roast in the oven until   
     tender, about 20 to 30 minutes.   
      
     In a large mixing bowl, mix together the cooked quinoa, carrots, and   
     kale.   
      
     Whisk together the ingredients for the vinaigrette and then stir into   
     the grain mixture. Fold diced apples and pecans and serve warm or   
     chilled.   
      
     Recipe FROM:    
      
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