Garlic Quinoa Rice Bowl

I'm a big fan of rice bowls, they are a delicious way to incorporate veggies and protein into your diet in a way that allows you to be creative.

For this bowl I used a quinoa rice mixture, roast zucchini and peppers, mixed beans, sauteed spinach and beets topped with pumpkin seeds and a garlic dressing to provide a delicious and nutritious meal.

This dish is both vegetarian, for my sister and gluten free, for myself so it made a perfect dinner to please the both of us. ENJOY!

Ingredients:

1 can of beans ( I used a can of mixed beans)

1 beet

1 zucchini

1 red pepper

3 handfuls of spinach

1/2 cup uncooked quinoa

1 cup uncooked brown rice

Garlic Oregano Dressing

1. Cook quinoa. One cup water to 1/2 cup quinoa, rinse the quinoa, add to water, bring to a boil, then let simmer until water evaporates.

2. At the same time cook the brown rice. One cup brown rice to 2 cups water. Add rice to water, bring to a boil then let simmer until water evaporates.

3. Preheat oven to 350F. Once rice and quinoa are almost done add peppers and zucchini to a baking sheet, drizzle with some olive oil and pepper, roast until soft.

4. While rice is cooking and veggies are roasting, open a can of beans, rinse them and add them to a pan to heat. Remove from heat and cover. Next,spinach to a pan with some olive oil, salt, pepper and balsamic vinegar,and cook until wilted ( approx. 2-5 mins).

5. Combine cooked rice and quinoa, add 3 tbsp. of honey garlic dressing, mix well. Place rice quinoa mixture in bowls, followed by spinach, roast vegetables, beans and some sliced beets. Top with pumpkin seeds and garlic oregano dressing and enjoy!