A Beet & Apple Quinoa Bowl with the Garden Cafe

As we welcome 2018, we're heading into the kitchen with a collection of recipes intended to refresh, renew, and restore. For the final edition of our clean eating series, we stopped by the Garden Cafe at Styer's to share a healthy dish with Chef Ryan Bloome. He shared the recipe for a colorful grain bowl made with quinoa, shaved root vegetables, and crisp apples. Simple to prepare, this vibrant dish is the perfect pick for a hearty lunch or quick dinner; it can also be altered to fit the seasons with countless combinations of shaved vegetables. Read on for the recipe. 

Beet & Apple Quinoa Bowl

1 cup quinoa

In a small sauce pot boil the quinoa in 2 cups of salted water. Once the quinoa spirals and absorbs most of the water, cool in a shallow tray in the refrigerator. We used a mix of red, black, and gold quinoa, but you can choose any type you like.  

Leaves from 12 sprigs parsley
2 tablespoons honey
3 tablespoons apple cider
4 tablespoons apple cider vinegar
1/2 clove garlic
1 cup extra virgin olive oil
1/2 teaspoon salt

Combine all ingredients except olive oil and salt in a blender and blend on low. Gradually increase speed until the parsley is well blended. Blend in one cup olive oil and season with salt. 

1 small red beet, peeled
1 small golden beet, peeled
1 small sweet potato, peeled
1 Fuji apple

Shave vegetables and apple into small pieces using a mandoline. If not using immediately, they can be submerged in cold water and stored for up to one hour, then drained before use.

Handful of arugula
Sesame seeds
Pumpkin seeds
Marcona almonds

In a large bowl, combine quinoa, vegetables, arugula, and dressing. Top with sesame seeds, pumpkin seeds, and almonds.