Beet Quinoa Bowl with Chickpeas and Orange Vinaigrette
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Beet Quinoa Bowl with Chickpeas and Orange Vinaigrette

NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 25%
CARBS 49G52% OF CAL
9G FIBER0G ADDED0G INTRINSIC32G OTHER8G TOTAL SUGAR
FAT 16G37% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant vegan bowl with quinoa, roasted beets, chickpeas, avocado, and arugula dressed in an orange vinaigrette. Nutritious and great for meal prep.

mainamericangrain bowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup quinoa, rinsed
  • 1 cup beets, peeled and diced small (1/2 inch dice) or grated raw, see notes
  • 14 ounce can chickpeas, drained and rinsed (1 1/2 cups cooked chickpeas)
  • 1 1/2 cups water (or veggie stock)
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated garlic (or 1 garlic clove finely minced)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried thyme (or Italian herbs, or oregano)
  • ——
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar (or champagne vinegar)
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 1 teaspoon maple or honey
  • —–
  • 1/8-1/4 cup thinly sliced red onion ( if sensitive to onions, soak in cold salted water 15 mins, drain)
  • 1/4 cup basil leaves (torn or make ribbons) or sub cilantro or Flat-leaf Parsley
  • a couple of handfuls baby arugula
  • 1/4 cup slivered almonds (or sub pumpkin seeds)
PREP
15M
SODIUM
596MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.