Blood Orange Poke Bowls
with Quinoa Speckled Rice & Sea Lettuce Dressing
- ¾ cup quinoa speckled rice
- 6 oz broccolini
- 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
- 2 tsp (4 tsp) vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Baking sheet
- Small saucepan with lid
Preheat the oven to 400°F. Add quinoa speckled rice, 1¼ cups (2 ½ cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes.
Trim 1 inch off the bottom of the broccolini. Add broccolini to a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast until browned and crispy in places, 10 to 12 minutes.
Thinly slice the cucumber(s). Halve the avocado(s), remove the pit(s), and thinly slice the flesh. Roughly chop the macadamia nuts. Trim the ends of the blood oranges, cut away the peel and white pith, and chop the flesh.
Add the sesame oil, tamari, rice vinegar, and just half the kibbled nori to a medium bowl, and whisk the sea lettuce dressing.
Divide the cooked quinoa speckled rice between shallow bowls. Top with roasted broccolini, sliced cucumber, sliced avocado, and chopped blood orange. Sprinkle with chopped macadamia nuts and remaining kibbled nori. Drizzle the blood orange poke bowls with the sea lettuce dressing. Tuck in!