Beet Apple Bowl

Description

Colorful produce and crunchy, flavorful add-ins top protein-rich quinoa in this recipe. This bowl is a great option for a make-ahead lunch.

Ingredients

Ingredients

  • 2 medium New York apples, cubed
  • 1 ½ lb red beets, washed and quartered
  • 2 cups quinoa, cooked
  • 1 cup fresh kale, massaged until tender
  • ½ cup chopped green onion
  • 1 cup cubed feta cheese
  • ¾ cup pistachios
  • ¼ small red onion, finely diced
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 clove garlic, finely minced
  • Zest and juice of one orange
  • Salt and Pepper to taste

Instructions

Instructions

  1. Preheat oven to 375°F. Prepare beets by drizzling with olive oil and wrapping in a foil packet. Bake on a baking sheet until tender, about one hour. Remove from foil and let cool, then chop into bite-sized pieces if needed.
  2. Place quinoa in large serving bowl. Top with kale, apples, beets, feta cheese, and pistachios.
  3. Whisk together red onion, olive oil, vinegar, orange juice, salt and pepper. Toss with salad ingredients and garnish with lemon zest and additional salt and pepper.

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