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Grain Bowls with Grilled Corn, Heirloom Tomatoes, and Basil Vinaigrette

Course Main
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 3 -4
Author Molly (Spices in My DNA)


  • For the BOWLS:
  • 2-3 c. cooked farro
  • 1-2 c. cooked quinoa
  • 4 ears corn, grilled
  • 3-4 heirloom tomatoes, chopped
  • 1 zucchini, spiralized
  • 2 c. spinach, chopped
  • feta crumbles for topping
  • For the VINAIGRETTE:
  • 1 c. packed fresh basil
  • juice of 1 lemon
  • 1/2 c. champagne vinegar
  • 1 T. honey
  • 1/2 c. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  1. Cook your grains according to package directions. Use whatever you like! Make the vinaigrette. In a high powered blender or food processor, blend the basil, lemon juice, vinegar, honey, olive oil, salt, and pepper until completely smooth.

  2. To assemble, portion the grains into bowls, then top with spinach, zucchini noodles, grilled corn, and heirloom tomatoes. Drizzle with basil vinaigrette and top with crumbled feta. Season with salt and pepper to taste!

Recipe Notes

*To grill my corn, I always brush with olive oil, season with salt and pepper, and grill on medium/high until charred.
*I buy the quick cooking farro to save time. I buy it at Trader Joe's and Whole Foods. It takes 10 minutes to cook.