Cookwith

Name: Viral Foxborough Glow Bowls
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 2 cups rainbow cherry tomatoes, halved; 1 large avocado, diced; 1 cup fresh corn kernels (about 2 ears); 1 cup English cucumber, diced; 1/2 cup radishes, thinly sliced; 1/2 cup red onion, finely diced; 1 cup chickpeas, cooked (or canned, rinsed and drained); 1/4 cup fresh cilantro, roughly chopped; Juice of 2 limes; 2 tbsp extra-virgin olive oil; 1 tbsp maple syrup; 1 tsp smoked paprika; 1/2 tsp ground cumin; Salt and pepper, to taste; Edible flowers (optional, for garnish)

Viral Foxborough Glow Bowls

CrushedLemon1034

Inspired by the vivid lights and drama of a viral Foxborough concert moment, these Glow Bowls are colorful, lively, and layered with intrigue—just like the story that captivated the internet. Vibrant California produce meets a chorus of smoky, citrusy flavors, all in a dinner that’s as fresh and dramatic as a stadium jumbotron. The quinoa base nods to small-batch cooking perfection, with every ingredient playing its part in a harmonious ensemble. Perfect for a social dinner, these bowls are vegan, gluten-free, dairy-free, and full of crowd-pleasing flavor and texture.

Ingredients

Instructions

In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and cool slightly.
In a small bowl, whisk together lime juice, olive oil, maple syrup, smoked paprika, cumin, salt, and pepper to make the dressing.
In a large mixing bowl, combine cherry tomatoes, corn, cucumber, radishes, red onion, chickpeas, and cilantro. Add the cooled quinoa and toss gently to combine.
Pour the dressing over the salad and toss again until evenly coated. Taste and adjust salt or lime as needed.
Divide the mixture into 4 bowls. Top each with diced avocado and garnish with edible flowers if using. Serve immediately.