This Australian-style bowl combines quinoa with roasted beet and herbs for a bright grain-rich lunch.
14 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the quinoa in a fine sieve, rubbing it for 1 minute so no bitter husk flavor remains.
Cook the quinoa in 2 parts water for 12 minutes, then keep it covered for 5 minutes.
Dice the cooked beetroot, then dry the arugula and cucumber and get them ready.
Whisk the lemon juice, olive oil, mustard, and honey for 30 seconds.
Layer the quinoa, beetroot, greens, and dressing in a bowl, then serve with crumbled cheese.
💡 Tip: Adding the beetroot warm rather than hot keeps its color from bleeding too much through the bowl.
🍽️ Serving suggestion: Serve the bowl cool, topped with avocado and toasted seeds.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~188
kcal calories
6
g protein
24
g carbs
7
g fat
2.8g
Sugar
6.4g
Fiber
35.1mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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