Quinoa Broccoli Bowls with Roasted Beets Recipe - Forks Over Knives
These roasted beet and broccoli bowls feature a tangy citrus-thyme dressing, hearty quinoa, and creamy avocado slices. Get the recipe!
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.forksoverknives.com.
Ingredients
- 4 medium red and/or yellow beets, peeled and cut into ½-inch pieces
- ¼ cup white wine vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 4 cups small broccoli florets
- 1 tablespoon orange zest
- ½ cup orange juice
- 2 teaspoons fresh thyme
- 4 cups cooked quinoa
- ½ of a small avocado, halved, pitted, peeled, and sliced
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