I’m so, so excited by today’s recipe because it is inspired by a bomb meal I had this summer at KouZina, a restaurant here in the Detroit area. Say hello to Greek Bowls with Chicken and Spicy Roasted Red Pepper Feta Sauce!
I liken KouZina to a Greek Chipotle: you order at the counter, and one of the options is to create your own bowl. You select your rice (white or brown), your meat (chicken, gyro beef, or gyro lamb – or all three), your veggies, cheese, and sauce and plop down to eat the hell out of that glorious goodness! Visiting KouZina for the first time was a magical day for me (one that I highlighted on my other blog, 100 Places in the D).
After that day, as I was pleasantly haunted by the memory of how frickin’ delicious that meal was, I became intrigued with the idea of attempting to recreate the spicy feta sauce that my Greek bowl was doused with at Kouzina. For me it was the crowning jewel of the whole thing.
Hello, all! Happy August!
I cannot believe how quickly the summer has passed. I created and photographed this recipe back in April. WAH WAH. This summer has been nuts for me, and August will be similarly as busy – but in a great way. I’ve got an upcoming trip to Nashville, a birthday celebration for a dear friend, a Tigers baseball game, and the wedding of another dear friend (with the reception in a lovely rustic barn!) to look forward to. And I’ve quit the second job I’d taken on for the summer, so there will soon be more space and time in which to refine the several actually warm-weather-themed recipes I’ve had in the works – hopefully before August is over!
Fall! Fall is here! It still doesn’t quite feel like it weather-wise here in metro Detroit; we’ve enjoyed a ton of warm, absolutely gorgeous days over the past three weeks. But I am certainly not complaining! Here’s to keeping up this gorgeous-weather streak until my birthday, a little over a week from today!
While it doesn’t entirely feel like fall here yet, I know it is because of the gorgeous, diffused quality of the sunlight that only displays its beauty at this time of year. And because advertisements for pumpkin spice lattes are everywhere. And with the arrival of the ubiquitous pumpkin spice latte comes the arrival of fall food.
It’s summer. You don’t want to waste a lot of time cooking, but you still want to prepare meals that are healthy and nutritious. There’s a quinoa bowl for that! This Summer Quinoa Bowl with Ground Sausage, Tomatoes, and Zucchini contains fiber-packed whole grains and veggies and the protein kick of ground sausage that will keep you and your family feeling full – and avoiding that dreaded post-meal crash.
I decided to do another ricotta quinoa bowl because I loved the Crispy Pancetta Quinoa Bowl that I made last week. And, frankly, I still had some ricotta cheese left. And some mint and some peas I’d been dying to use, and an excitement for the spring equinox this weekend.
Originally when I conceived this recipe, I envisioned using whole-wheat pasta instead of quinoa. But then when I got ready to make it, I was at a point of being O.D.’ed on pasta, having just made a large batch of it and eaten it over the course of several days. So I decided, why not try this with quinoa?