• You're all caught up!

Spinach, Beet and White Bean Breakfast Superfood Bowl

Spinach, Beet and White Bean Breakfast Superfood Bowl
Make this recipe your own. Substitute ingredients, change the number of servings, and more.
Prep Time: 20 min Serves: 4
Cooking Time: 20 min Yield: 2 bowls
Write A Review

Be the first to review this recipe!

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!



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


Must see: Slideshow & Video

Share Your Review For This Recipe
Do you have any healthy substitution ideas for this recipe?
Showcase this recipe as:
  • Family-friendly
  • Guilty pleasure
  • Workout booster
  • Bang for your buck
  • Easy on the fly
  • A healthy choice
Would you make this recipe again?
Serving Size