Spring is definitely on it’s way! I can feel it in the air, in the sunshine, in people’s energy as they get excited for what’s to come! This quinoa power bowl combines some earthy wintery flavours, but has the vibrancy and freshness that springy meals bring!
By grating the beet its natural juices are released and help to make this bowl the colour that you see here! Au naturelle food dye!
This salad was inspired by one in the Woolworths Taste Magazine, which called for goat’s cheese, but I wanted to make this quinoa bowl purely plant based so subbed in the radishes for the cheese. I feel like radish has the same zingy taste as goat cheese and it paired perfectly with the sweet blueberries and beet juice! The peppery arugula and the squeeze of lemon help to liven up the earthy beets and I find myself feeling so energized after eating this!
Spring, I just can’t wait for ya! I hope this salad hurries you along!
Warm Beets and Blueberries Quinoa Power Salad
Serves 2 as a meal, or 4 as a side // Vegan, Sugar Free, Refined Sugar-Free, Gluten Free, Dairy Free
1 cup quinoa
2 cups water
1 peeled red beet
1/2 cup blueberries
2 cups arugula
1/2 a lemon
Salt and pepper to taste
Optional: microgreens, sesame seeds
Rinse quinoa in a fine mesh colander. Scoop into a medium pot and pour in water. Bring to a simmer. Place pot lid ajar on pot and let it simmer for 15 minutes. Once done, remove from heat, place lid firmly on pot and let quinoa steam.
Cut blueberries in half, slice radish using a microplane or just cut thinly, thinly slice shallot.
Take peeled beet and grate it using a fine grater. Once quinoa has steamed, using your hands, squeeze the grated beet juice into the quinoa. Stir to combine the quinoa and the beet juice.
Combine pink quinoa, blueberries, radish, shallot, arugula and a squeeze of half a lemon, a sprinkle of salt and pepper. Enjoy warm (or cool!).
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!
This recipe is adapted from Woolworths Taste Magazine!