Cook the beets and the green beans! Believe it or not, until this very day, I had never cooked a beet (or even had one in my house.) I was always so intimidated by them, I’m not sure why! Preparing them was actually a breeze. Just place the whole beet in boiling water for about 30-40 minutes. Drain and give an ice bath. The skin will literally peel right off! Oh and about 5 minutes before your about to drain the beet, throw in your green beans. They just need a few minutes to blanch and then you can shock them in the cold ice water too!
While the beets are cooking, pre-heat the oven to 375 degrees and chop up your yellow squash and zucchini. Toss with some olive oil, salt/pepper and bake for about 30 minutes until tender, nutty and delicious.
Cook the kale! In a pan over medium heat, put some olive oil in and add the kale. Cook for a minute or two and then toss on the coconut aminos for a delicious flavor. Cook until wilted. I like my kale very wilted, but feel free to remove it a little earlier if you like some bite!
Slice your radish and cabbage thinly. I always love a few raw veggies in my bowls to give it a little crunch.
Spoon some quinoa (cook according to package) on the bottom of a bowl and top with your veggies! I also added a little more coconut aminos to the top, but you could always eat it plain or top with your favorite dressing!
