|Saturated fat||6.1 g|
This hearty bowl is packed with earthy, robust flavors to fill you up and keep you satisfied
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4 cups, washed and dried
2 tablespoons marcona
- Heat the oven to 400 F. Scrub the beets well and wrap them tightly in foil. Place on a baking sheet and roast in the oven for 40 to 45 minutes, or until the beetroot is tender. When cool enough to handle, remove the foil, peel off the skins, and slice the beets into wedges.
- Meanwhile, prepare the quinoa according to the package directions.
- In a small bowl or glass measuring cup, combine the orange juice, lemon juice, honey, and mustard. Add the olive oil, whisking in a steady stream. Add the poppy seeds and whisk well to combine.
- Put the arugula in a large bowl, and drizzle it with the orange-poppy seed dressing to taste (there will be leftover dressing); mix to coat. Top each bowl with the beet wedges, dates, red peppers, almonds, and goat cheese.