Servings: 4 (click to scale)
Ingredients
- 14 oz tri-color quinoa dry
- 1 qt boiling water
- 12 oz red beets peeled, cubed
- 1 1/3 cup boiling water
- 2 tsp canola oil
- 1 Tbsp fresh ginger minced
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 6 oz avocado cubed
- 1 1/3 oz scallions sliced thin
- 2 1/2 oz cucumber peeled, diced
- 2 oz fresh lime juice
- 1 Tbsp fresh jalapeno peppers chopped
- 2 tsp seasoned rice vinegar
- 1/2 tsp garlic powder
- 3/4 tsp crushed red chili pepper flakes
- 3 oz edamame frozen, shelled
- 2 oz carrots matchstick cut
- 3 1/2 oz fresh pineapple diced
- 2 oz radishes sliced
- 1/2 tsp kosher salt
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Instructions
- Wash all produce before prepping. Bring the first amount of water to a boil and add quinoa, reduce heat to low, cover and simmer for 20 minutes. Remove from heat and stand covered for 10 minutes before fluffing with a fork. Hold hot for service. Peel and cut beets into 1/2″ cubes.
- Place pan over medium high heat and add beets, 2nd amount water and oil. Once water steams, cover and cook. Stir as needed until beets are tender but still hold their shape, about 10 – 12 minutes. Uncover and add ginger, salt and pepper, stir until fragrant. Remove from heat.
- Make dressing: Add avocado, green onions, cucumbers, lime juice, jalapenos, rice vinegar, garlic powder, red pepper flakes and second amount of salt to a high-speed blender. Process on high until blended and creamy.
- To assemble bowls: Add 1 cup (5 ounces) quinoa to bowl. Top clockwise to show each ingredient (do not stack ingredients) with 3 ounces of beets, 1.5 ounces edamame, 0.5 ounce of carrots, 1.5 ounces of pineapple, 0.5 ounce radish. Serve with 2oz. drizzle of Hawaiian poke dressing to complete dish.
Chef Tips
Recipe provided by The Humane Society of the United States.
Nutrition
Calories: 550kcal | Carbohydrates: 94g | Protein: 18g | Fat: 13g | Saturated Fat: 1.5g | Sodium: 400mg | Fiber: 14g | Sugar: 18g
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