Beet Quinoa Orzo with Scallops

June 18, 2019


  • 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
  • sea salt and fresh black pepper to taste


  • 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.

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