Beet Quinoa Bowl

  • Prep Time:
    15 minutes

  • Cook Time:
    20 minutes

  • Yield:
    2 cups quinoa


  • 1 1/3 cups R.W. Knudsen Family® Organic Beet Juice Blend
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup truRoots® Organic Sprouted Quinoa
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • Baby spinach leaves
  • 1/2 cup prepared Easy Beet Quinoa, cooled
  • Crumbled blue cheese
  • Walnut pieces
  • Hard-cooked egg


  1. COMBINE beet juice, garlic, salt and pepper in medium saucepan. Bring to a boil over high heat.
  2. STIR in quinoa. Cover and simmer over low heat 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Serve immediately or cool and store, covered, in refrigerator to use in Beet Quinoa Bowl.
  3. For Dressing: WHISK oil, vinegar and honey in small bowl. Season with salt and pepper to taste.
  4. For Bowl: FILL individual serving bowl with spinach. Top with quinoa, cheese, walnuts and egg.
  5. DRIZZLE with dressing, as desired. Store remaining dressing in refrigerator for later use.

Nutritional Information

*Percent Daily Values are based on a 2,000 calorie diet.

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