Ancient Grain Beet Rotini Protein Bowl
Our vibrant beet rotini lays down the foundation for a wholesome quinoa and sunflower seed topping, topped with fresh cucumber and roasted portobello mushrooms. The tangy ponzu sauce adds an exciting twist of flavor, for a gluten-free recipe that's as delicious as it is colorful!
-
10
Prep Time
-
20
Cook Time
-
x4
Servings
- Modern Table Beet Rotini
- 1 TBSP Vegetable Oil
- 12 oz Portobello Mushrooms in ¼ inch slices
- 2 TBSP Olive oil
- ½ cup Quinoa, cooked
- 1 Cucumber, seeded, diced
- 2 TBSP Sunflower Seeds, roasted
- ½ cup Ponzu sauce
- Prepare beet rotini according to package directions. Toss in 1 TBSP vegetable oil. chill
- Preheat oven to 400°F
- Toss mushrooms with olive oil. Roast in oven for 15 – 20 minutes
- In a large bowl combine prepared beet rotini, cooked quinoa, roasted mushrooms, cucumber, sunflower seeds and ponzu sauce. Toss to combine
- Salt and pepper to taste
- Serve and enjoy!
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