Sesame-ginger-beet quinoa bowl

Prep 30 min
Total 30 min
Serves 4



3/4 cup
1 bunch
beets, about 750 g
1/4 cup
rice vinegar
2 tbsp
canola oil
1 tbsp
sesame oil
1 tbsp
grated fresh ginger
4 tsp
2 1/2 tsp
avocado, sliced
1/2 cup
sliced almonds, toasted


  • COOK rinsed quinoa in a medium saucepan following package directions, about 10 min. Scoop quinoa into a large bowl to cool slightly.
  • TRIM green tops from beets. Wash and dry greens well, then thinly slice and set aside. Peel beets and coarsely grate.
  • WHISK vinegar with oils, ginger, soy and honey in a large bowl. Add beet greens, beets and quinoa. Toss to coat. Divide among 4 bowls. Top with avocado. Sprinkle with almonds.



Calories 423, Protein 11 g, Carbohydrates 43 g, Fat 26 g, Fibre 12 g, Sodium 412 mg. Excellent source of vitamin C

How to cook quinoa

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