Prep Time 15 min
Cook Time 20 Min
Servings 2
Difficulty Easy


  • 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


  • Step 1

    COMBINE beet juice, garlic, salt and pepper in medium saucepan. Bring to a boil over high heat.

  • Step 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.

  • Step 3

    For Dressing: WHISK oil, vinegar and honey in small bowl. Season with salt and pepper to taste.

  • Step 4

    For Bowl: FILL individual serving bowl with spinach. Top with quinoa, cheese, walnuts and egg.

  • Step 5

    DRIZZLE with dressing, as desired. Store remaining dressing in refrigerator for later use.

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