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RECIPE
12 INGREDIENTS9 STEPS30MIN

Pretty in Pink Quinoa Bowl

5.0
1 Ratings
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Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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Fulfilled by
Pretty In Pink Quinoa Bowl

30MIN

Total Time
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 cup
2 cups
Water
1
Medium Beet
1/2
Red Onion , finely chopped
1
Carrot , grated
1
Scallion , chopped
1 cup
Bean Sprouts
to taste
to taste
Lemons , freshly squeezed, juiced
1/3 cup
Extra-Virgin Olive Oil
1 pinch
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Estimated Total: Est. Total:
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Nutrition Per Serving
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CALORIES
874
FAT
43.7 g
PROTEIN
21.3 g
CARBS
112.3 g

Directions

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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 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 4
Chop up the Beet (1) and Bean Sprouts (1 cup) . Add to the Red Onion (1/2) , Carrot (1) and Scallion (1) .
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 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 9
Serve and enjoy!

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Nutrition Per Serving
Calories
874
% Daily Value*
Fat
43.7 g
56%
Saturated Fat
6.1 g
30%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
112.3 g
41%
Fiber
15.5 g
55%
Sugars
17.2 g
--
Protein
21.3 g
43%
Sodium
89.5 mg
4%
Vitamin D
--
--
Calcium
114.4 mg
9%
Iron
6.5 mg
36%
Potassium
1400.7 mg
30%
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