Quinoa bowls with snap peas, beets, feta, and mint

Gluten Free, Vegetarian, Soy Free

2 Servings, 730 Calories/Serving

25 - 35 Minutes

Grain bowls like these are a great way to get a protein-rich vegetarian meal on the table fast. Be sure to rinse the quinoa before cooking; the seeds have a natural coating called saponin, which can have a soapy, bitter flavor. Mustard seeds lend the dish a delicate crunch and subtle spice.

Ingredients

  • ¾ cup white quinoa
  • Peeled fresh garlic
  • ½ pound peeled roasted Love Beets
  • 3 ounces sugar snap peas
  • ½ teaspoon brown mustard seeds
  • 1 lemon
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 2 ounces snow peas
  • Fresh mint
  • ½ cup crumbled feta
  • ¼ cup roasted pumpkin seeds

Instructions

1

Cook the quinoa

  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa and 1½ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender, 15 to 20 minutes.
While the quinoa cooks, prepare the vegetables.

2

Prep and cook the vegetables

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets in half, then into ½-inch wedges.
  • Cut the sugar snap peas in half crosswise on the diagonal, leaving any smaller snap peas whole.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in the garlic and mustard seeds and cook until fragrant, about 1 minute. Add the beets, season with salt, and cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in the snap peas and ¼ cup water, cover, and cook until the snap peas are crisp-tender, 1 to 2 minutes.
While the vegetables cook, prepare the vinaigrette.

3

Make the vinaigrette

  • Zest and juice the lemon, keeping the zest and juice separate.
In a small bowl, stir together the Dijon mustard, honey, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 2 tablespoons oil. Season to taste with salt and pepper.

4

Finish the quinoa

  • Cut the snow peas in half crosswise on the diagonal.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
Transfer the quinoa and cooked vegetables to a medium bowl. Stir in the snow peas, mint, and feta. Add the vinaigrette and toss to coat. Season to taste with salt and pepper.

5

Serve

Transfer the quinoa to individual bowls, garnish with the pumpkin seeds, and serve.

Nutrition per serving: Calories: 730, Protein: 21 g, Total Fat: 34 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 8 g, Cholesterol: 25 mg, Carbohydrates: 80 g, Fiber: 11 g, Added Sugar (Honey): 7 g, Sodium: 850 mg
Contains: milk

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