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