Beet Quinoa Orzo with Scallops


Category: Main Dishes  

Description:

Newport Beach Cleanse friendly

Ingredients:

~ 1 small/medium red beet, roasted with skin removed

~1 1/2 cups quinoa orzo

~1 tablespoon coconut or almond milk

~1 tablespoon coconut oil

~1 garlic clove, minced

~3-4 handfuls of spinach or 4-5 asparagus spears

~12 scallops

~Celtic sea salt and fresh black pepper to taste

 

Instructions:

~In a medium pot, boil water and cook quinoa orzo until done but firm (approx 8-10 min).  In a food processor or blender, place roasted beet and coconut or almond  milk and blend until smooth.  Add salt to your liking and mix.

~In a sauce pan, melt 1 tablespoon of coconut oil and cook scallops until browning and slightly firm.  In a separate pan, melt coconut oil and saute garlic and spinach or asparagus until cooked.

~Drain orzo and shake out remaining water from the colander and place in a bowl.  Place 3/4 of beet mixture in bowl and combine thoroughly with orzo until all is covered.  Use remaining mixture if needed.  Place spinach or asparagus in the bowl and combine.  Place on a plate and put 3 scallops on top and sprinkle fresh black pepper and serve.

 

Serves 4