Quinoa, Roasted Beets, Avocado, Grated Carrots, Cilantro Recipe
Savor the vibrant flavors of our Quinoa Bowl, featuring nutty quinoa paired with sweet roasted beets, creamy avocado, and freshly grated carrots. Finished with a sprinkle of bright cilantro, this dish is a delightful blend of textures and tastes that nourish the body and tantalize the palate.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Quinoa
Rinse the quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare the Beets
If using fresh beets, roast them in the oven at 400°F (200°C) for about 45-60 minutes until tender. Let them cool, peel, and dice them. If using pre-roasted beets, simply dice them.
- 3
Combine Ingredients
In a large bowl, combine the cooked quinoa, roasted beets, diced avocado, grated carrots, and chopped cilantro.
- 4
Dress the Salad
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- 5
Serve
Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 30 minutes before serving.