Burger Quinoa Bowls

When my mom was in town a few weeks ago, she asked what both and I and my brother had been eating for meals. I was updating her on both my pantry clean out and my Hungryroot experience. During this conversation, I learned my brother often eats… ground meat and eggs for dinner. #BoyDinner! I wish I could say I expressed no judgement, but I did in fact judge him. However, the point of this anecdote is (mostly) not to drag my brother. The point is that a conversation like “What have you been eating for dinner?” would be incredibly dull if it were from anyone but my mom. If I had to listen to a stranger describe their dinners for the past week, I would zone out entirely. But with my mom, it’s a fun conversation, and a reminder that there is no better way to express that you care than to make sure the one you love is taking care of themselves. So, this post may be boring to most people other than my most adoring fans. And by “adoring fans,” I mean my mom. Because is there any more adoring fan than one’s mom? I think no.

I’ve been using Hungry Root most weeks since the start of the year, and I’ve been enjoying it. I’ve also learned that you can alter the recipes and the ingredients they send, which means that I don’t get excess ingredients, and also that I can maximize how many meals I can get out of it. Mainly, I’ve been removing any of the rice in the recipes they have (there’s a lot of bowls), and then replacing it with my own quinoa! Then, I can use those “credits” to get more food.

I have been eating so much quinoa.

As part of my pantry clean out, I consolidated two large quinoa bags that I purchased on accident. (The second was an accident, not the first, but also I cannot recall why I bought the first). I’ve got it down to less than half of one bag now. I fear I may get a bit tired of quinoa, but for now I am pushing through!

I’m pretty sure I used to eat it way more often than this, back when quinoa and “superfoods” were a big thing.

This recipe is inspired by one of the Hungry Root recipes, and of course, I used quinoa. This is a recipe that would not be out of place at all on a menu for one of those endless bowl places that I’ve talked about before.

It really is just… all the ingredients of a burger, but chopped into a bowl instead of put on a bun. So, of course that’s tasty. It’s a deconstructed burger, and deconstructing it isn’t going to impact the flavor!

I also used some steak seasoning for the ground beef that cost $15,000 (if you know, you know), so naturally it was going to taste gourmet!

Apologies for this recipe being slightly lazy. I find recipes for bowls to be silly. Just throw all the ingredients in there. You can literally see each ingredient in these photos. You can figure it out. Measure with your heart. This is why it’s a baking journal and not a baking blog.

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