Quinoa Beet Bowls
Author -Yields: 4 servings
Ingredients
- 1 cup dry white or red quinoa (180g)
- 1 large bunch curly kale, stemmed and chopped (you'll want 6-8 cups chopped kale for the bowls)
- 1 batch marinated beets (5-6 cups)
- 1 batch roasted chickpeas (1 1/2 cups)
- 1 batch orange tahini dressing (3/4 cup / 180ml)
Instructions
- Place the quinoa in a fine-mesh sieve and rinse under cold running water for about 30 seconds. Transfer the rinsed quinoa to a medium pot and add the water and salt. Bring to a boil over medium- high heat. Cover the pot, turn the heat to low, and simmer until all the water has been absorbed, about 13 minutes. Remove the quinoa from the heat and allow it to sit for 5 minutes. Uncover the pot and fluff the quinoa gently with a fork. Allow the quinoa to cool to room temperature.
- Divide the chopped kale into 4 bowls or storage containers, if meal prepping. Top with one quarter (each) of the cooked quinoa, Marinated Beets, and Crispy Roasted Chickpeas. If storing the bowls for the week ahead, pour 3 tablespoons of dressing into small storage containers and dress the bowls directly before enjoying.
- If serving right away, top each bowl with 3 tablespoons of Orange Tahini Dressing and enjoy.