This quinoa and black rice-based dish is packed with protein, antioxidants, and glycine betaine (found in beets), and tastes amazing. The sautéed rice and quinoa gives a tiny crunch, the avocados add a creamy factor, while the beets contribute that dirty sweetness that only beets can.
Avocado Beet Bowl with Quinoa + Black Rice
1 c pre-cooked quinoa and black rice mixture*
1 c baby spinach
1/2 c roasted beets**
1/2 avocado, sliced into 1/2 inch chunks
1/2 tbsp fresh dill, chopped
4-5 cucumber ribbons***
*I cooked the quinoa and black rice separately in half water, half low sodium vegetable broth, and then mixed them together once cooked.
**How to roast beets.
***Cut a large cucumber in half, and use a vegetable peeler to julienne little cucumber ribbons.
Sauté quinoa and rice in 1 tbsp cooking oil (coconut oil, extra virgin olive oil, etc.) for one minute. Add baby spinach and cook until spinach is wilted. If roasted beets are cold, heat up in a non-stick skillet for about 3 minutes.
Place quinoa, rice, and spinach mixture in a bowl. Top with roasted beets. Add avocado chunks, sprinkle with chopped dill, and garnish with cucumber ribbons.
Top with your favorite salad dressing.
I opted for a pre-made avocado ranch, but if you want to keep things vegan I’d stick with a balsamic dressing. Also, for you carnivores out there, this would probably be great topped with some roasted chicken.