Nourish PA: Beet and Asparagus Grain Bowl
Enjoy a beautiful bowl of goodness with this quinoa dish, using tender, roasted beets and asparagus and tangy balsamic vinaigrette.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.paeats.org.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Serving bowl
Ingredients
- 2 cups (8 ounces) beets, peeled and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bunch asparagus, trimmed
- 1 cup dry quinoa
- 2 cups water
- 1 cup canned chickpeas, drained and rinsed, or 1 cup cooked chickpeas, drained
- Balsamic vinaigrette dressing, optional, for serving
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