Beet Quinoa Bowl
Instructions
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COMBINE beet juice, garlic, salt and pepper in medium saucepan. Bring to a boil over high heat.
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STIR in quinoa. Cover and simmer over low heat 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Serve immediately or cool and store, covered, in refrigerator to use in Beet Quinoa Bowl.
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For Dressing: WHISK oil, vinegar and honey in small bowl. Season with salt and pepper to taste.
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For Bowl: FILL individual serving bowl with spinach. Top with quinoa, cheese, walnuts and egg.
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DRIZZLE with dressing, as desired. Store remaining dressing in refrigerator for later use.
Ingredients
- BEET QUINOA
- 1 1/3 cups R.W. Knudsen Family® Organic Beet Juice Blend
- 1 teaspoon minced garlic
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
- 3/4 cup truRoots® Organic Sprouted Quinoa
- DRESSING
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup red wine vinegar
- 1 tablespoon Honey
- BEET QUINOA BOWL
- baby spinach leaves
- 1/2 cup prepared Easy Beet Quinoa, cooled
- Crumbled blue cheese
- Walnut pieces
- Hard-cooked egg
Instructions
-
COMBINE beet juice, garlic, salt and pepper in medium saucepan. Bring to a boil over high heat.
-
STIR in quinoa. Cover and simmer over low heat 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Serve immediately or cool and store, covered, in refrigerator to use in Beet Quinoa Bowl.
-
For Dressing: WHISK oil, vinegar and honey in small bowl. Season with salt and pepper to taste.
-
For Bowl: FILL individual serving bowl with spinach. Top with quinoa, cheese, walnuts and egg.
-
DRIZZLE with dressing, as desired. Store remaining dressing in refrigerator for later use.