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SideChef
Recipes
Beans & Legumes
Pretty in Pink Quinoa Bowl

12 INGREDIENTS • 9 STEPS • 30MINS

Pretty in Pink Quinoa Bowl

Recipe

5.0

1 rating
Pretty In Pink Quinoa Bowl
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

30MINS

Total Time

$5.96

Cost Per Serving

Ingredients

Servings
2
us / metric
Quinoa
1 cup
Quinoa
Water
2 cups
Water
Beet
1
Medium Beet
Corn Cob
2
Corn Cobs
Red Onion
1/2
Red Onion, finely chopped
Carrot
1
Carrot, grated
Scallion
1 bunch
Scallion, chopped
1 scallion per 2 servings
Bean Sprouts
1 cup
Bean Sprouts
Arugula
to taste
Arugula
Lemon
to taste
Lemons, freshly squeezed, juiced
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
Sea Salt
1 pinch
Sea Salt

Nutrition Per Serving

VIEW ALL
Calories
891
Fat
43.7 g
Protein
22.2 g
Carbs
116.3 g
Love This Recipe?
Add to plan
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Pretty in Pink Quinoa Bowl
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Cooking Instructions

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step 1
Boil Water (2 cups) and Quinoa (1 cup) to a boil on stove top. Reduce to a simmer and cook for 12-15 minutes until quinoa is fluffy. Set aside.
step 1 Boil Water (2 cups) and Quinoa (1 cup) to a boil on stove top. Reduce to a simmer and cook for 12-15 minutes until quinoa is fluffy. Set aside.
step 2
Boil Corn Cobs (2) for a couple of minutes or until ready, and cut the kernels off the corn.
step 2 Boil Corn Cobs (2) for a couple of minutes or until ready, and cut the kernels off the corn.
step 3
When the cobs of corn are ready, cut the kernels off until all of them are off the cob.
step 3 When the cobs of corn are ready, cut the kernels off until all of them are off the cob.
step 4
Chop up the Beet (1) and Bean Sprouts (1 cup). Add to the Red Onion (1/2), Carrot (1), and Scallion (1 bunch)
step 4 Chop up the Beet (1) and Bean Sprouts (1 cup). Add to the Red Onion (1/2), Carrot (1), and Scallion (1 bunch)
step 5
In a large salad bowl combine the beets, corn kernels, red onion, carrot, green onion, and mung bean sprouts.
step 5 In a large salad bowl combine the beets, corn kernels, red onion, carrot, green onion, and mung bean sprouts.
step 6
Once the quinoa is cooked it should look fluffy and sticky.
step 6 Once the quinoa is cooked it should look fluffy and sticky.
step 7
Add the quinoa to the salad bowl and mix.
step 7 Add the quinoa to the salad bowl and mix.
step 8
Just before serving, mix in the Arugula (to taste), and pour the Lemons (to taste), Extra-Virgin Olive Oil (1/3 cup), and Sea Salt (1 pinch) over the top.
step 8 Just before serving, mix in the Arugula (to taste), and pour the Lemons (to taste), Extra-Virgin Olive Oil (1/3 cup), and Sea Salt (1 pinch) over the top.
step 9
Serve and enjoy!
step 9 Serve and enjoy!

Tags

Beans & Legumes
Appetizers
Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Salad
Vegetables
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