9 ingredients • 8 steps • 30 min
Recipe Details
Preparation
30 min
Nutrition per serving
380 cal
Servings
2 serving(s)
Ingredients
Red Quinoa1 cup, cooked
Beets1 cup
Baby Spinach1 1/2 cups
Pomegranate Seeds1/4 cup
Fresh Parsley2 tbsp, chopped
Lemon Juice2 tbsp
Olive Oil1 tbsp
Garlic1 tsp, minced
Salt1/2 tsp
Description
A bright and earthy red quinoa bowl with roasted beets, fresh greens, and a zesty lemon-herb finish.
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Quantities match 2 servings.