Blood Orange Poke Bowls with Quinoa Speckled Rice & Sea Lettuce Dressing

Blood Orange Poke Bowls

with Quinoa Speckled Rice & Sea Lettuce Dressing

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dinner

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SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
710
FAT
33g
CARBOHYDRATES
90g
PROTEIN
17g

MAIN INGREDIENTS

  1. ¾ cup quinoa speckled rice
  2. 1 cucumber
  3. 1 avocado
  4. ¼ cup macadamia nuts
  5. 2 blood oranges
  6. 1 tbsp sesame oil
  7. 2 tbsp tamari
  8. 1 tbsp rice vinegar
  9. 1 tbsp kibbled nori
  10. ½ cup edamame
  11. 4 oz baby spinach
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice
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.
2
Prepare the produce
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.
3
Make the sea lettuce dressing
In a medium bowl, whisk together the sesame oil, tamari, rice vinegar, and just half of the kibbled nori. Add the edamame and stir.
4
Serve
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!