Blood Orange Poke Bowls

with Quinoa Speckled Rice & Sea Lettuce Dressing

dinner

White Rice Tamari Quinoa Cucumber Broccolini Avocado Quick and Easy Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Gluten-Free Hawaiian Grain Bowl Fruit Nuts Dinner
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
680
FAT
31g
CARBOHYDRATES
91g
PROTEIN
13g

MAIN INGREDIENTS

  1. ¾ cup quinoa speckled rice
  2. 6 oz broccolini
  3. 1 cucumber
  4. 1 avocado
  5. ¼ cup macadamia nuts
  6. 2 blood oranges
  7. 1 tbsp sesame oil
  8. 2 tbsp tamari
  9. 1 tbsp rice vinegar
  10. 1 tbsp kibbled nori
  11. 2 tsp (4 tsp) vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (macadamia), soy
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

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.

2
Roast the broccolini

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.

3
Prepare the produce

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.

4
Make the sea lettuce dressing

Add the sesame oil, tamari, rice vinegar, and just half the kibbled nori to a medium bowl, and whisk the sea lettuce dressing.

5
Serve

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!