quinoa bowl
Quinoa (KEEN-wa) is such a versatile grain, it truly goes with anything. This recipe is all about customization. Below is an outline of what I like to add to my quinoa bowl; however, if you don�t like beets, omit them, and add anything else, like roasted sweet potatoes or squash. If you don�t have spinach but have arugula, by all means � use that! If you have some lemon vinaigrette lying around, use that instead of the herb sauce! Make it you own�as long as its a quinoa bowl, its awesome!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
quick
side dish
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup fresh spinach
- 1 lemon
- 2 clove garlic
- 1 roasted beet sliced
- 1 cucumber diced
- 2 tablespoon sliced almonds
- 2 tablespoon crumbled goat cheese
- 2 scallions thinly sliced
- 1/4 avocado sliced
- Carbohydrate 9.0801562493755 g
- Cholesterol 0 mg
- Fat 3.7462102258485 g
- Fiber 3.31534650263523 g
- Protein 2.29853409029756 g
- Saturated Fat 0.441994431710659 g
- Serving Size 1 1 (136g)
- Sodium 10.7784659090621 mg
- Sugar 5.76480974674026 g
- Trans Fat 0.298527556739507 g
- Calories 64 calories
1) Combine the quinoa with 2 cups of water and a couple pinches of salt, and bring to a boil in a saucepan. 2) Bring the heat to low and cook for 15 minutes, covered, until all water is absorbed and grains are fluffy. 3) Zest the lemon and squeeze the juice into a separate bowl and set aside. 4) In a small food processor ? blend the herbs with garlic, olive oil, lemon juice and lemon zest. Then, season with salt. 5) Combine the herb sauce into the quinoa. 6) Then, mound the quinoa in your bowl and surround with all the add-ons.
