Jul 14 2026
Restaurants›The Galley: A St. Pete Tavern›Superfood Bowl Recipe

Superfood Bowl Recipe

Inspired by The Galley: A St. Pete Tavern
Time45m
Serves4

Quinoa, kale, beets, guacamole, zucchini, shredded carrots, walnuts with citrus vinaigrette

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Ingredients

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Grains

Vegetables

Fruits

Nuts

Dressing

Method

Preparation

  1. 1

    Cook Quinoa

    Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

  2. 2

    Prepare Vegetables

    While the quinoa is cooking, wash and chop the kale and shred the carrots. Roast the beet by wrapping it in foil and baking at 400°F (200°C) for about 45 minutes or until tender. Let cool, peel, and dice. Spiralize or dice the zucchini.

  3. 3

    Make Dressing

    In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, and pepper. Adjust the seasoning to taste.

Assembly

  1. 4

    Combine Ingredients

    In a large bowl, combine the cooked quinoa, chopped kale, roasted beets, spiralized zucchini, shredded carrots, and chopped walnuts.

  2. 5

    Add Guacamole and Dressing

    Top the salad with guacamole and drizzle the citrus vinaigrette over the top. Toss gently to combine all ingredients.

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