< Back to Recipes

Beet Quinoa Bowl

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.

Yields:
Yields: 2 cups quinoa
Prep Time:
Prep Time: 15 Min
Cook Time:
Cook Time: 20 Min

Ingredients

  • BEET QUINOA
  • 1 1/3 cups R.W. Knudsen Family® Organic Beet Juice Blend
  • 1 tsp. minced garlic
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 cup truRoots® Organic Sprouted Quinoa
  • DRESSING
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp. 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.