Simple, healthy, and flavorful — these Beet, Quinoa, and Pomegranate Power Bowls are perfect for weekday lunches, light dinners, or a colorful side. Read on, or jump straight to the recipe, HERE.
This recipe is kind of cheating, because it barely even counts as a recipe… it’s just stuff, in a bowl. Step one: gather stuff. Step two: put it in a bowl. What could be simpler?
But it’s so freakin’ good.
Power bowls (because they need an awesome name) are a great way to get all kinds of healthy foods into your body all at once. And with all the different flavors and textures going on, they’re kind of like the ultimate salad.
This one combines some of my favorite winter ingredients — quinoa (for protein), beets (for all their iron and minerals), and pomegranates (for their awesome antioxidants and flavor). For a bit of crunch, I added a handful of pepitas (little green pumpkin seeds), and chickpeas for even more protein.
There are several cooked ingredients in this bowl — quinoa, beets, and chickpeas — but once you have those things ready, the bowl comes together in about five minutes flat.
For the chickpeas, I cheated and used canned (you can totally do homemade if you’re up for it, though). As for the quinoa and beets, I’ve got some tips.
Whenever I make quinoa, I make a big batch, and portion any extra into baggies. The baggies get stacked up in the freezer, and viola — quinoa on hand for quick and easy recipes like this one, at a moment’s notice! If quinoa isn’t your thing, you can use any other grain/seed you like instead.
As for the beets, I like mine roasted. You can find my recipe for roasting beets HERE. Unless I have something else in mind for them, I actually do this right when I bring beets home fro the grocery store. Then I slice or dice ’em, and keep them in a small tupperware in the fridge. (Just make sure it’s a container you don’t mind getting stained pink.)
Having these things already cooked and ready to go makes healthy meals so much easier. It’s all about the prep work.
Now you’re ready for instant power bowls any time!
- 1 small beet, roasted, peeled, and cut into segments or bite-sized chunks*
- 1 cup cooked quinoa**
- ½ cup cooked chickpeas (homemade, or canned and drained)
- ¼-1/2 cup pomegranate seeds (arils)
- 2-3 TBSP pepitos or sunflower seeds
- drizzle of olive oil, to taste
- drizzle of balsamic vinegar, to taste
- salt and pepper, to taste
- Place all ingredients into a large bowl. Drizzle with olive oil and vinegar, sprinkle lightly with salt and pepper. Stir everything together, and enjoy!
**To cook quinoa:
The ratio for making quinoa is 2:1 (two parts liquid to one part dry quinoa). You can use water, vegetable stock, chicken stock, or most any other liquid for cooking your quinoa. When using stocks, I always prefer to use low-sodium varieties so I can add salt according to my tastes.
To cook, add quinoa and liquid (for example, 1 cup quinoa and 2 cups liquid) to a saucepan. Bring to a simmer, cover, and reduce the heat to low. Cook for about 15-20 minutes, or until the quinoa has absorbed the liquid. Remove from the heat and fluff with a fork. Season to taste.
For more flavorful quinoa, you can start by sauteing a bit of onion, garlic, or spices in a TBSP of olive oil, then add the quinoa and liquid to the pot and cook as normal. For this particular recipe, I like to keep the quinoa plain, seasoned very lightly with salt.
Quinoa expands a lot while cooking (just about tripling in volume), but I rarely cook less than 1 cup (dry) at a time. I portion any extra into baggies, and freeze them so I always have some on hand for quick recipes like this one.