-
Begin cooking quinoa, bringing 2 cups water to a boil, adding the grain, and let simmer for 10 minutes.
-
On the side, wash and grate the beet. Don’t peel it, as there are lots of nutrients in the skin. Place the grated beets in the bottom of the bowl.
-
Cut, chop, dice the remaining vegetables as you please (this recipe is meant to be quick and easy).
-
Place the onions and lemon rind in the water with the quinoa as it cooks.
-
After most of the water has been absorbed, remove quinoa from heat, and add broccoli, spinach, turmeric, parsley and basil to the pot, and squeeze the juice of 1/2 lemon over top the spinach.
-
Re-cover and allow to steam for about 5 minutes, or until vegetables have softened a little.
-
Mix well and place on top of beets. Drizzle with olive oil, and add one tbsp of sesame seeds.