Liven up salad greens with hearty quinoa, crunchy nuts, chewy-sweet dried cherries and breaded goat cheese rounds that are baked until crisp on the outside and soft in the middle.
Gabriela Rodiles tosses rice in a chimichurri sauce to make an outrageously tasty base for her grain bowl. The toppings are limitless, and Gabriela goes for meatballs, feta, creamy yogurt and cherry tomatoes.