Anti-Inflammatory Beet and Radicchio Quinoa Bowl (Adapted from Cooking Light)
Ingredients:
- 1 ¼ Cup uncooked quinoa
- 1 1/4 Cup water
- ¾ Cup dry white wine
- 3 Small red beets
- 2 Cups thinly sliced radicchio
- ¼ Cup fresh dill or Parsley
- ¼ Cup roasted pumpkin seeds or walnuts
- 3 Tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 1/2 Tbsp. red wine vinegar
- 1 Cup Roasted Chickpeas
- 2 Oz. goat cheese or feta cheese
- Lemon Juice from 1 medium lemon
- Optional: Lemon herb roasted chicken
Instructions:
- In a medium sauce pan, bring the water and wine to a boil. Once the water begins to boil, add the quinoa and beet wedges. Reduce the heat to low/medium, cover the saucepan, and simmer.
- Once the quinoa and beets are ready (about 15 minutes – the quinoa has been cooked and the beets are tender), take a fork and stir around.
- Transfer to a medium/large mixing bowl and let cool for 30 minutes.
- Once cooled, stir in the radicchio, dill (or parsley), walnuts or sunflower seeds, oil, vinegar, salt, and pepper.
- Once stirred, add the lemon juice, roasted chickpeas, and cheese of choice (goat or feta) and mix in.
- Optional: add in roasted or grilled chicken. Recipe for that is here!
Notes/Customization:
Play around with the toppings, the amount of beets vs. radicchio. Everyone has a unique flavor profile and this light and refreshing dish is one that can have black beans added as well!