Blood Orange Poke Bowls
with Quinoa Speckled Rice & Sea Lettuce Dressing
MAIN INGREDIENTS
- ¾ cup quinoa speckled rice
- 1 cucumber
- 1 avocado
- ¼ cup macadamia nuts
- 2 blood oranges
- 1 tbsp sesame oil
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp kibbled nori
- ½ cup edamame
- 4 oz baby spinach
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
TOOLS
- Small saucepan with lid
INSTRUCTIONS
Combine the quinoa speckled rice, 1¼ cups (2½ cups) water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and the water is absorbed, about 15 to 18 minutes.
Thinly slice the cucumber. Halve the avocado and remove the pit. Thinly slice the flesh. Roughly chop the macadamia nuts. Trim the ends off the blood oranges and cut away the peel and white pith. Chop the flesh.
In a medium bowl, whisk together the sesame oil, tamari, rice vinegar, and just half of the kibbled nori. Add the edamame and stir.
Divide the quinoa speckled rice between shallow bowls. Top with sliced cucumber, halved avocado, spinach, blood orange, and edamame. Sprinkle with macadamia nuts and remaining kibbled nori. Drizzle blood orange poke bowls with remaining sea lettuce dressing. Dig in!
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