Delicious and Colorful Quinoa and Beet Bowls
Hello dear readers! Today I will share a recipe that will appeal to both your eyes and your stomach: Quinoa and Beet Bowls! With these bowls where colors and flavors dance, you will add vitality and health to your table. Believe me, this recipe is both easy to prepare and very satisfying. Moreover, you can prepare and store all the ingredients in advance, so you can enjoy this taste practically throughout the week. Let's get into the kitchen!
- 1 cup dry white or red quinoa (180g)
- 1 large bunch of kale, stems removed and chopped (6-8 cups)
- 5-6 cups marinated beets
- 1.5 cups roasted chickpeas
- 3/4 cup orange tahini sauce (180ml)
Place the quinoa in a fine mesh strainer and rinse under cold water. Then transfer it to a medium saucepan, add water and salt. Bring to a boil over medium-high heat, then cover and simmer on low heat for 13 minutes. Remove the quinoa from the heat, let it rest for 5 minutes, and fluff it with a fork. Allow it to cool to room temperature.
If you're meal prepping, divide the chopped kale leaves into 4 bowls. Top with cooked quinoa, marinated beets, and a quarter of the crispy roasted chickpeas. You can place the sauce in separate containers to add just before eating.
If serving immediately, add 3 tablespoons of orange tahini sauce to each bowl and enjoy!
Delicious and Colorful Quinoa and Beet Bowls Cooking Tips
Rinsing quinoa until the water runs clear removes its bitterness. You can keep kale leaves fresh by storing them in the refrigerator. Adding the sauce just before serving enhances the flavor.
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