Sunrise Bowl Recipe
quinoa, avocado, pepitas, radish, oranges, beans, citrus vin, mint
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Ingredients
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Base
Toppings
Citrus Vinaigrette
Method
Prepare Quinoa
- 1
Rinse Quinoa
Place 1 cup of quinoa in a fine mesh strainer and rinse under cold water for about 2 minutes to remove any bitterness.
- 2
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 3
Fluff Quinoa
After resting, fluff the quinoa with a fork and set aside to cool slightly.
Prepare Toppings
- 4
- 5
Slice Radish
Wash the radishes and slice them thinly.
- 6
Segment Oranges
Peel the oranges and segment them by cutting between the membranes to release the segments. Discard the membranes.
- 7
Rinse Beans
Open the can of black beans, rinse under cold water, and drain.
- 8
Chop Mint
Wash the mint leaves, pat dry, and chop roughly.
Make Citrus Vinaigrette
- 9
Combine Ingredients
In a small bowl or jar, whisk together olive oil, lime juice, honey, salt, and black pepper until well combined.
Assemble Bowl
- 10
Layer Ingredients
In a large serving bowl, start by adding the quinoa as the base. Top with diced avocado, sliced radish, orange segments, black beans, and sprinkle with pepitas and chopped mint.
- 11
Drizzle Vinaigrette
Drizzle the citrus vinaigrette over the assembled bowl, ensuring an even distribution.