Beet and Quinoa Bliss Bowl
Vibrant and nutrient-dense, this vegan bowl highlights earthy beets, fluffy quinoa, and protein-rich chickpeas. A citrus-infused vinaigrette brightens the base, making it a versatile option for meal prep served warm, cold, or at room temperature.
Ingrédients
- 1 cup quinoa · rinsed
- 1 cup beets · peeled and diced small or grated raw
- 14 ounce chickpeas · drained and rinsed
- 1 1/2 cups water · or veggie stock
- 1 tsp olive oil
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp granulated garlic · or 1 garlic clove finely minced
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp dried thyme
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp orange zest
- 2 tbsp orange juice
- 1 tsp maple syrup · or honey
- 1/8-1/4 cup red onion · thinly sliced
- 1/4 cup basil leaves · torn
- 2 baby arugula · handfuls
- 1/4 cup slivered almonds
Préparation
- 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
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
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
Fold in the red onions, basil, and baby arugula.
- 5
Taste the mixture and adjust the salt, pepper, and vinegar as needed.
- 6
Serve in individual bowls topped with microgreens, sliced avocado, and slivered almonds.