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Spinach, Beet and White Bean Breakfast Superfood Bowl

Spinach, Beet and White Bean Breakfast Superfood Bowl
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Prep Time: 20 min Serves: 4
Cooking Time: 20 min Yield: 2 bowls
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At the heart of this refreshing, gluten-free bowl is quinoa. Keep this abundance bowl simple by using packaged, pre-cooked beets (though roasting a couple beets in advance can provide extra deliciousness). Beets contain betalain, which has anti-inflammatory, antioxidant and chemopreventive properties!

Ingredients

Directions

1. In a small saucepan, add (rinsed) quinoa, broth, and 1/2 teaspoon salt. Bring to a boil over high.
2. Cover, reduce heat to low, and simmer until liquid is just absorbed, about 18 minutes.
3. Remove from heat and let stand covered for at least 5 minutes to complete the cooking process. Chill. (Note: Steps 1-3 can be done in advance.)
2. Stir basil into chilled quinoa.
3. In a liquid measuring cup, whisk together orange juice, vinegar, oil, and 1/8 teaspoon salt. Set aside.
4. Drain excess liquid from beets. Thinly slice beets. Sprinkle with 1/8 teaspoon salt.
5. Arrange among two bowls the chilled quinoa, beets, beans, spinach (or chopped beet greens), and sunflower seeds. Adjust seasoning.
6. Drizzle with the orange vinaigrette, and serve. If desired, garnish with orange slices.

PC: Jackie Newgent

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