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
Boil the quinoa for 12 minutes.
Roast the beets for 14 minutes.
Combine everything with the dressing.
Limon suyu, zeytinyağı, hardal ve balı 30 saniye çırpın.
Kinoa, pancar, yeşillik ve sosu kasede katmanlayın, peynir kırığıyla servis edin.
💡 Tip: Adding the beets warm rather than hot keeps the color from bleeding too much through the bowl.
🍽️ Serving suggestion: Serve warm.
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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