Ancient Grains Bowl

Grain Cooking Instructions
A. Pressure Cooker (Dream Cooker) Method

1. Rinse quinoa and farro well.
2. Add grains and 2½ cups water to the inner pot.
3. Cook on High Pressure:
Pearled farro: 10 minutes
Whole farro: 15 minutes
4. Allow natural pressure release for 10 minutes, then quick release.
5. Fluff and set aside.

B. Stovetop Method
1. Rinse grains thoroughly.
2. Bring 2¼ cups water to a boil in a pot.
3. Add quinoa and farro.
4. Reduce heat, cover, and simmer for 25–30 minutes, checking early for tenderness.
5. Drain excess liquid if needed and fluff with a fork.

Roast the Vegetables & Tofu
6. Preheat oven to 425°F.
7. Line a baking sheet with parchment paper.
8. Spread sweet potatoes and red onion in a single layer.
9. Roast for 25–30 minutes, flipping halfway.
10. In a small bowl, whisk together coconut aminos (optional) and 1 tbsp water.
11. During the last 5–7 minutes of roasting, add the mushrooms, snow peas, and tofu to the baking sheet.
12. Drizzle the coconut aminos mixture over the vegetables and tofu, toss gently, and return to the oven. Roast until the tofu is heated through and lightly baked, without browning.

Cilantro Pumpkin Seed Pesto

13. Add cilantro, pumpkin seeds, lime or lemon juice, garlic (optional), and water to a blender or food processor.
14. Blend until smooth, scraping down sides as needed.
15. Add additional water to reach desired consistency.
16. Adjust brightness with more citrus if desired.

Assemble the Bowl
17. Divide quinoa and farro evenly between 2 bowls.
18. Top with roasted vegetables and tofu (if using), and add sliced avocado.
19. Drizzle with cilantro pumpkin seed pesto.
20. Garnish with green onions, chives, or hemp seeds if desired.

Enjoy!