This protein packed quinoa, beet, and arugula salad is totally flavor-packed! Roasted beets, arugula with a kick, fluffy quinoa, dilly dip for the win, craisins for the sweet, and cripsy ulivit BBQ bites for the textured oomph. Perfect lunch vibes, you know!

Ingredients

• 1 pkg ulivit West Coast BBQ Bites (37g)

• 1 cup quinoa or rice (cooked)

• 2 cups arugula greens

• 1/2 cup cooked beets

• 1/4 craisans

  Dilly Dip Dressing (or use your fav store bought)

• 1 cup vegan mayonnaise

• 1 tsp freshly squeezed lemon juice

• 4 tsp dried dill

• 1⁄2 tsp garlic powder

• ¼ tsp sea salt

• 1⁄4 tsp black pepper

• 1 green onion, finely chopped

OPTIONAL FOR SERVING

• Salted pumpkin seeds.

Instructions

1. Cook Quinoa or Rice:

   • Prepare the quinoa or rice according to package instructions. Fluff it with a fork and set aside.

     2. Cook the ulivit Mushroom Boost Bites:

   • Soak. Add bites & mushroom blend to 1 cup hot water. Stir and let sit for 3 minutes.

   • Sizzle. Heat 1 tbsp oil on non stick pan over med-high heat. Add seasoned mushroom bites and water and cook until water is absorbed and golden brown crust on sides.

     3. Make the Dressing:

   • In a small bowl, whisk together all the ingredients.

     4. Assemble the Bowls:

   • In individual serving bowls, start with a base of cooked quinoa or rice.

   • Add the mixed greens, beets, craisins.

   • Arrange the ulivit Mushroom Boost Bites on top.

     5. Drizzle with Dressing:

   • Drizzle the dressing over the bowl.

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