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Quinoa Beet Bowls

A delightful, nourishing dish featuring quinoa, marinated beets, roasted chickpeas, and kale, topped with a zesty orange tahini dressing.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup dry white or red quinoa Rinsed before cooking
  • 1 large bunch curly kale, stemmed and chopped About 6-8 cups chopped
  • 1 batch marinated beets About 5-6 cups
  • 1 batch roasted chickpeas About 1.5 cups
  • 3/4 cup orange tahini dressing For dressing the bowls

Method
 

Preparation
  1. Rinse the quinoa in a fine-mesh sieve under cold running water for 30 seconds to remove bitterness.
  2. Transfer the rinsed quinoa to a pot and add water and salt. Bring to a boil over medium-high heat.
  3. Cover, reduce heat to low, and let simmer until water is absorbed, about 13 minutes.
  4. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and let cool.
Assembly
  1. Divide the chopped kale into 4 bowls.
  2. Top each bowl with one-quarter of the cooked quinoa, marinated beets, and roasted chickpeas.
  3. If meal prepping, store dressing in small containers to add before eating, otherwise dress each bowl with 3 tablespoons of dressing and serve.

Notes

For variety, use different colored beets and enhance chickpeas with spices such as smoked paprika or cumin. Consider adding avocado or nuts for additional texture.