Quinoa Superfood Bowl
Prep time
Cook time
Total time
Serves: 4[img:1]
  • 1 bunch asparagus
  • 4 large beets peeled and cubed - I bought mine pre cooked from Trader Joe's
  • 1 cup shredded carrots
  • 2 cups cooked quinoa (I used a mix of white, black, and red quinoa)
  • 2 Tbs flax seeds
  • 2 Tbs sesame seeds
  • 2 Tbs slivered almonds
  • hummus - I used store bought, you can also use this bean-free recipe.
  • spicy kale & walnut pesto
  • sriracha
  1. For the quinoa: In a pot over medium heat, bring 4 cups of water to a boil. Add quinoa and a dash of sea salt and cook covered until all the moisture is absorbed, about 15mins. Remove from heat and keep covered.
  2. In fill a saucepan about ½ inch with water and a dash of sea salt and bring to a boil. Cut white ends off asparagus and add to boiling water, cover, and let cook for about 2 mins or until soft but still firm. Drain water and rinse with cold water to stop the cooking process. Cut into one inch sections.
  3. Assembly: Toss your quinoa with flax seeds, sesame seeds and almonds. Then layer all your veggies in a large bowl and dress with pesto, hummus and sriracha. Or, if you're like me, just mix everything together and enjoy!!
Recipe by Linda Wagner at http://lindawagner.net/blog/2014/06/quinoa-superfood-bowl/index.html