They say everything is bigger in Texas. That seems a bit extreme. Yet waiting in line for nearly two hours for barbecue is also out of sorts. Vacation combined with nostalgia will entice people to go to great lengths for a good meal.
Our trip to Texas was filled with so many good eats. From barbecue, to delicious Tex-Mex (oh, how I miss good Tex-Mex) and a variety of heavy and fried foods. After several days trying to eat our way through the Lone Star State and a very sluggish-feeling morning run, I craved something green and light.
On our second-to-last day of vacation we sat down for lunch at a resort restaurant. I was planning to order a basic salad or soup. Then I saw a seasonal quinoa bowl on the menu. The avocado and spiced pepitas had me at first glance. It was just the kind of meal I wanted. It was substantial enough to get me through the afternoon, had lightness to cleanse my palate, and a hint of spiciness to keep it interesting. I enjoyed it so much, I tried to recreate it at home.
The Hill Country Quinoa Bowl makes a great lunch or light dinner. Serve it alongside grilled shrimp, chicken or beef for a more substantial meal.
Menu Description: Avocado, Spinach, Roasted Sweet Potato, Mushrooms, Shaved Brussels Sprouts, Pickled Red Onion, Candied Pepitas, Feta, Agave-Chipotle Vinaigrette, Tri-Color Quinoa
At Home Attempt 1: Forgot spinach and feta. Substituted homemade honey-chipotle Vinaigrette and roasted Brussels sprouts.
At Home Attempt 2: Included spinach and feta. Increased the amount of dressing and pepitas.
Future Attempts: Include all original ingredients on the menu version, more dressing than I think I need and extra pepitas for crunch (like Attempt 2). Used shaved brussels sprouts instead of roasted and chopped.