1. Cook the quinoa

In a small saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes, until the quinoa is tender and the water is absorbed.

Remove from the heat and add the arugula and radicchio on top to wilt them. Let it sit covered for 10 minutes, then fluff with a fork.

2. Roast the beets

Preheat oven to 400°F (200°C).

Place beet cubes on a baking sheet and toss with olive oil, salt, and black pepper. Spread them in a single layer.

Roast for 20 minutes, or until tender and lightly caramelized.

3. Prepare the dressing

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, raw honey (if using), salt, and pepper until smooth.

4. Assemble the bowl

In a large serving bowl or individual bowls, combine the cooked quinoa, arugula, and radicchio with the roasted beets and pumpkin seeds.

Drizzle with mustard dressing and toss gently to combine.

5. Serve

Finish with chopped parsley if desired and an extra sprinkle of pumpkin seeds for texture.

Serve slightly warm or at room temperature.

Serving Suggestions

This bowl works well as a nourishing lunch or light dinner. It can also be served alongside roasted vegetables or a simple soup for a more substantial meal.

Ayurvedic Note

In Ayurveda, bitter and astringent foods are often emphasized in the spring months to help lighten the body after the heaviness of winter. Greens such as arugula and radicchio naturally contain bitter qualities that support gentle cleansing and digestive balance.

Quinoa and pumpkin seeds add nourishment and protein without heaviness, while the mustard dressing stimulates agni (digestive fire) and helps the body process the meal more comfortably. This type of balanced bowl can be especially supportive during seasonal transitions when lighter, vibrant foods help restore energy and clarity.