Blood Orange Poke Bowls
with Quinoa Speckled Rice & Sea Lettuce Dressing
Blood oranges are a tad sweeter than navel and Valencia oranges and boast a beautiful crimson color. We paired them with flakes of savory, umami-rich nori seaweed for a complex, flavorful poke bowl. Topped with nuts and greens.
INGREDIENTS
- 1/2 cup quinoa speckled rice
- 6 oz broccolini, 1 inch trimmed off ends
- 1 tbsp toasted sesame oil
- 2 tsp tamari
- 1 tbsp seasoned rice vinegar
- 1 tbsp kibbled nori (divided)
- 1 cucumber, thinly sliced
- 1 avocado, halved, peeled, and thinly sliced
- 2 blood oranges, peeled and diced
- 1/4 cup macadamia nuts, roughly chopped
- 2 tsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Combine rice, 1 1/4 cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use 2 1/2 cup water)
Heat 2 tsp vegetable oil in large nonstick skillet over medium-high heat. Add broccolini and a pinch of salt and pepper and cook until crisp-tender, 6 to 8 minutes. (4-serving meal: use 4 tsp vegetable oil)
Whisk together sesame oil, tamari, vinegar, and just half the kibbled nori in medium bowl.
Divide quinoa speckled rice between bowls. Top with roasted broccolini, cucumber, avocado, and blood orange. Sprinkle with macadamia nuts and remaining kibbled nori. Drizzle blood orange poke bowls with sea lettuce dressing. Tuck in!
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