Beet and Quinoa Bliss Bowl

• Q1 cup quinoa · rinsed
• B1 cup beets · peeled and diced small or grated raw
• C14 ounce chickpeas · drained and rinsed
• W1 1/2 cups water · or veggie stock
• OO1 tsp olive oil
• S3/4 tsp salt
• P1/2 tsp pepper
• GG1/2 tsp granulated garlic · or 1 garlic clove finely minced
• C1/2 tsp cumin
• GC1/2 tsp ground coriander
• DT1/2 tsp dried thyme
• OO2 tbsp olive oil
• RW2 tbsp red wine vinegar
• OZ1 tbsp orange zest
• OJ2 tbsp orange juice
• MS1 tsp maple syrup · or honey
• RO1/8-1/4 cup red onion · thinly sliced
• BL1/4 cup basil leaves · torn
• BA2 baby arugula · handfuls
• SA1/4 cup slivered almonds

Préparation

1. 1

   Combine the rinsed quinoa, beets, drained chickpeas, water (or stock), 1 teaspoon olive oil, salt, pepper, garlic, cumin, coriander, and dried thyme in a medium pot.

2. 2

   Bring the mixture to a boil, then cover and reduce the heat to low. Simmer gently for 17-20 minutes until all liquid is absorbed, then let the pot stand covered for 5-10 minutes.

3. 3

   Transfer the mixture to a bowl and fluff with a fork. Whisk together the 2 tablespoons of olive oil, vinegar, orange zest, orange juice, and maple syrup, then pour over the quinoa mixture and toss to combine.

4. 4

   Fold in the red onions, basil, and baby arugula.

5. 5

   Taste the mixture and adjust the salt, pepper, and vinegar as needed.

6. 6

   Serve in individual bowls topped with microgreens, sliced avocado, and slivered almonds.