Revitalizing Self-Purification Bowl

1.Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the quinoa is cooking, preheat your oven to 400°F (200°C). Wrap the beet in aluminum foil and roast it in the oven for about 45 minutes or until tender. Once done, let it cool, peel, and dice it into small cubes.

3.In a large mixing bowl, combine the chopped kale and spinach. Drizzle with olive oil, apple cider vinegar, lemon juice, and honey. Massage the greens with your hands for about 2-3 minutes until they are tender and well-coated with the dressing.

4.Add the cooked quinoa, roasted beets, grated carrot, sliced avocado, pumpkin seeds, and dried cranberries to the bowl with the greens. Toss everything together gently to combine all the ingredients evenly.

5.Season the bowl with salt and pepper to taste. Serve immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld together.