Red Lentil Quinoa Pilaf served with Meatball, Garlic Sauce, and Salad

Bowls! by Molly Watson has inspiring delicious and healthy one-dish meal ideas. Each recipe in this book serves a family of four. I like the simple instructions and explanations that help us prepare an array of flavourful meals. It shows how we can use ingredients that we may have at home to put together a complete meal or a healthy bowl with vegetables, toppings, sauce, protein, and a base.

I like that the author includes how a variety of different grains, beans and lentils, eggs, tofu, marinades, fish, chicken, vegetables and sauces can be prepared. We can use the combinations suggested by the author to make the meals, or use a variety of different recipes from the book to make a customized meal in a bowl.

I adapted recipes from this book to customize this bowl that includes meatballs, red lentil quinoa pilaf, garlic sauce, and cucumber salad.

For the meatballs

1 lb ground meat

1 onion

4 garlic cloves

1/2 cup fresh mint leaves optional

2 tbsp paprika

2 tsp ground cumin

3/4 tsp salt

1/4 tsp cayenne pepper optional

1 to 2 tbsp oil

I used a food processor and combined all the ingredients together. Then divided the mixture into about 20 small meatballs.

To cook the meatballs, heat a frying pan and over medium high heat add a tablespoon of oil. Add the meatballs and cook turning them as needed to brown and cooked through. 
Reduce the heat and add more oil if needed. I usually make sure the meat is cooked inside by covering the pan and keeping it in low medium heat, after the meatballs have browned on all the sides. 

For the red lentil quinoa pilaf

2 tbsp olive oil

1 cup quinoa

2 garlic cloves

1/4 tsp red pepper flakes optional

1/2 cup red lentils rinsed

2 cups chicken broth

In a saucepan, over medium high heat add oil and the quinoa and stir until the quinoa is lightly toasted about 3 minutes. Add the garlic and pepper flakes and continue stirring until fragrant. Add the lentils and the broth and bring to a boil. Cover and turn the heat to low and cook until the liquid is absorbed and the quinoa and lentils are tender for about 20 minutes. Uncover and fluff with a fork. Serve hot, warm, or at room temperature.

For the garlic sauce

1 head garlic

1 tbsp lemon juice

1 tsp salt

1 cup canola oil

In a blender combine the garlic, lemon juice, salt until it is smooth, add the oil in a slow, steady stream until it blends with the garlic mixture and looks almost fluffy and similar to white sauce. Cover and leave it till the bowls are ready to be served. 

For the salad

1 cucumber peeled, halved, seeded and chopped

1 cup tomatoes

1 tsp minced fresh mint

1 tsp rice vinegar

1 tsp olive oil

salt

1 tsp sumac optional to sprinkle over the bowls

Assemble the bowls when you are ready to eat. This meal can be enjoyed hot or at room temperature. 

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