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
  • 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
Buy the Noodles
  1. Prepare beet rotini according to package directions. Toss in 1 TBSP vegetable oil. chill
  2. Preheat oven to 400°F
  3. Toss mushrooms with olive oil. Roast in oven for 15 – 20 minutes
  4. In a large bowl combine prepared beet rotini, cooked quinoa, roasted mushrooms, cucumber, sunflower seeds and ponzu sauce. Toss to combine
  5. Salt and pepper to taste
  6. Serve and enjoy!
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