![Quick Grain Bowl Recipes Four Grain Bowls with Healthy Toppings](https://images.immediate.co.uk/production/volatile/sites/2/2017/08/4-quick-grain-bowl-recipes-602f044.jpg?quality=90&resize=556,505)
Quick grain bowls
Check out these 4 simple meals using ready-to-eat grain pouches. These recipes are super easy to make and are great for a speedy after-work dinner
We've created four quick and easy grain bowls. These super simple recipes are packed with flavour and take no time at all to whip up. Use a shop-bought grain pouch and add your own topings for a speedy after-work meal.
Quick grain bowls
Fruit and nut freekeh grain bowl recipe
Heat a pouch of ready-to-eat freekeh following pack instructions then tip into a bowl and cool. Add 1 grated carrot, a diced Granny smith apple, 1/4 diced red onion, 3 tbsp golden sultanas, juice of 1 lemon, 2 tbsp of olive oil and season really well. Stir in 2 tbsp chopped flat-leaf parsley and scatter over 2 tbsp toasted and chopped cashew nuts.
![Fruit and nut freekeh Fruit and nut freaked, grain bowl](https://images.immediate.co.uk/production/volatile/sites/2/2017/08/Fruit-and-nut-freekeh-grain-bowl.jpg?quality=90&resize=700,466)
Beetroot, salmon and tarragon mixed grains recipe
Heat a pouch of ready-to-eat mixed grains following pack instructions the tip into a bowl and cool. Flake 20g hot-smoked salmon and chop 100g cooked beetroot. Toss the beets with a handful of chopped tarragon and 1 tbsp balsamic vinegar. Add 4 chopped spring onions, 1/4 peeled and diced cucumber and a squeeze of lemon to the grains. Gently toss then split between 2 bowls and add the beets and salmon.
![Beet, salmon and tarragon mixed grain bowl Beet, salmon and tarragon mixed grains](https://images.immediate.co.uk/production/volatile/sites/2/2017/08/Beet-salmon-and-tarragon-mixed-grains.jpg?quality=90&resize=700,466)
Santa Fe quinoa bowl recipe
Heat a pouch of ready-to-eat quinoa following pack instructions then tip into a bowl. Add 100g of rinsed and drained black beans, 50g chopped spinach, 1/2 tsp toasted cumin seeds, /4 finely chopped red onion, juiced of a lime and 1 tbsp olive oil. Top into 2 bowls and add a few sliced of avocado, a fried egg and a pile of coriander leaves to each bowl. Serve with hot sauce.
![Santa fe quinoa bowl Santa fe quinoa bowl](https://images.immediate.co.uk/production/volatile/sites/2/2017/08/Santa-fe-quinoa-bowl.jpg?quality=90&resize=700,466)
Spiced paneer and pea rice bowl recipe
Heat 2 tbsp oil in a pan. Fry a diced 200g pack of paneer until golden. Add 2 tbsp curry paste and fry. Heat a pouch of ready-to-eat brown basmati following pack instructions, then tip into the pan with 100g defrosted frozen peas and toss everything together. Mix 4 tbsp natural yogurt with a handful of chopped mint and season. Serve the rice with the yogurt drizzle, naan breads and lemon wedges.
![Spiced paneer and pea rice Spiced paneer and pea rice](https://images.immediate.co.uk/production/volatile/sites/2/2017/08/Spiced-paneer-and-pea-rice.jpg?quality=90&resize=700,466)
Authors
![Janine Ratcliffe olive magazine Portrait Janine Ratcliffe Portrait](https://images.immediate.co.uk/production/volatile/sites/2/2020/07/Janine2020-46d9321-scaled.jpg?quality=90&resize=2560,2560)
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