Beetroot Dukkah Quinoa Bowl

Prep Time: 5 Mins

Cook Time: 30 Mins

Total Time: 35 Mins

Serves: 2-4

If you loved my Quinoa Mushroom Breakfast Bowl, you are sure to love her pink sister. A colorful, nutrient-packed quinoa bowl that’s as delicious as it is refreshing. This beetroot dukkah quinoa bowl layers earthy pre-cooked beets with fluffy quinoa, crunchy dukkah, and Dukkah. It’s high in protein, easy to prep, and perfect for breakfast, lunch, or a post-workout meal.

Ingredients

1 cup white quinoa

2 cups water or vegetable broth

3-6 precooked beats, cut into triangles

4-8 eggs, cooked to your liking

3-4 tablespoons of yogurt

1-2 tablespoons olive oil or lemon vinagrette

1-2 tablespoons dukkah

Mint as garnish

Directions

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1. In a small saucepan, toast the rinsed quinoa over medium heat. Add 2 cups of water, a pinch of salt, and bring to a boil. Cover and simmer for 12–15 minutes, until the water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.

2. To prepare the bowls, drop a spoonful of yogurt and drag it across the side of the bowl. Add the beats to this side of the bowl. Fill the bowl with quinoa, top with an egg or two. Drizzle some olive oil (or a lemon vinaigrette) on top, sprinkle with dukkah, and garnish with mint.

• Storing Tips

  Store the quinoa and vegetables in one container and the sauce in another. The quinoa and veg should last for 3-4 days in the fridge. The sauce, if you press down some plastic wrap over the top will help keep it fresh and green longer about 2-3 days. Make the eggs fresh.

• Nutrition

  Calories: 350  

  Carbohydrates: 38g

  Protein: 16g

  Fat: 15g

  Saturated Fat: 1g

  Fiber: 6g

  Sugar: 8g