• 4 cups Baby spinach
  • 1 Beet, medium-sized
  • 1 Orange
  • 1 Pomegranate
  • 7/8 cup Chicken broth
  • 2 tea spoons Balsamic vinegar
  • 1 tea spoon Honey
  • 1/2 cup Quinoa
  • 1 Salt and pepper
  • 2 tea spoons Olive oil, extra virgin
  • 2 tea spoons Orange juice, fresh


  1. Preheat oven to 400 degrees then line a baking sheet with foil. Place beet inside another piece of foil then seal and place on baking sheet. Bake for 40 minutes to 1 hour, or until a knife inserted into the center of the beet meets little resistance, but is not mushy. Once cool enough to handle, use a paper towel to help peel off the skin (should be fairly easy,) then slice. Can be done ahead of time.
  2. Meanwhile, bring chicken broth to a boil in a small saucepan then add rinsed quinoa. Place a lid on top then reduce heat to a simmer and cook until quinoa has absorbed all the broth, about 15 minutes. Let rest off the heat for 5 minutes then remove lid and fluff with a fork, and then cool. Can be done ahead of time.
  3. Divide spinach and quinoa between two bowls then top with beets, oranges, and pomegranate seeds. Combine ingredients for the Orange Balsamic Vinaigrette in a mason jar then shake to combine and drizzle over bowls.



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