California Quinoa Bowl
California Quinoa Bowl is healthy, naturally gluten free, dairy free, and complete delicious in just 15 minutes.
There are a few things we like here in California when it comes to naming dishes after our state. First, it should be healthy, we like to at least pretend that we lean towards the health conscious way of life. Second, the inclusion of avocados is almost a necessity (you can leave off those sprouts, by the way) we are quite proud of those gorgeous avocados around here. Lastly, at least three different types of produce is a must, HALF of all the fruits and vegetables that are grown in the United States are grown in California (don’t look so surprised, we are more than just palm trees and reality shows).
As a girl who was born in California and spent most of her life here, I tend to eat this way quite a bit (when not making an egregiously Non-california type dishes such as the Beer Doughnuts). I love quinoa (I always cook it this way as not to render it mushy) I load my plate with produce, and I always use chicken thighs, so much better than those chicken breasts people seem to be so fond of. But then again, maybe it’s living in LA too long I just might be sick breasts all together.
Italian Beer Bread Sticks
- 2 ½ cups all-purpose flour
- 1 envelope rapid rise yeast
- 1/2 tsp garlic powder
- ½ tsp fresh rosemary, minced
- 1 tbs sugar
- 3/4 cup beer (wheat beer or pale ale)
- ¼ cup butter, softened
- 1 tsp salt
- 3 tbs melted butter
- ½ tsp garlic powder
- 1 tsp course salt
- In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder, sugar and rosemary. Mix until combined.
- In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
- Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt and add softened butter.
- Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
- Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
- Preheat oven to 400.
- Remove from bowl and add to a lightly floured surface. Cut into 8 equal sized pieces.
- Roll each piece of dough into a 7-inch breadsticks. Transfer to a baking sheet that has been covered with parchment paper.
- IN a small bowl whisk together the melted butter and garlic powder. Brush breadsticks with the butter mixture, reserving any leftover.
- Sprinkle with coarse salt (I used smoked Maldon salt)
- Bake at 400 for 12 minutes or until a light golden brown.
- Brush with remaining butter prior to serving, if desired.
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