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
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
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.