Eosinophilic Esophagitis Friendly Roasted Beet & Quinoa Bowl
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Learn more →Ingredients
4 servings
For the roasted beets
- 3 medium beets (about 1 lb), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- ¼ tsp salt
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp fresh thyme leaves
- ¼ tsp salt
For the bowl
- 3 cups kale, stems removed, leaves thinly sliced
- 1 medium apple, cored and thinly sliced
- ¼ cup pumpkin seeds
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the beet cubes with 2 tbsp olive oil and 1/4 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 30–35 minutes, turning once halfway through, until the edges are caramelized and a fork slides in without resistance.
- 2
While the beets roast, combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa's white germ rings are visible. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
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