Ancient Grain Beet Rotini Protein Bowl

Our vibrant beet rotini lays down the foundation for a wholesome quinoa and sunflower seed topping, topped with fresh cucumber and roasted portobello mushrooms. The tangy ponzu sauce adds an exciting twist of flavor, for a gluten-free recipe that's as delicious as it is colorful!
  • 10
    Prep Time
  • 20
    Cook Time
  • x4
    Servings
  • Modern Table Beet Rotini
  • 1 TBSP Vegetable Oil
  • 12 oz Portobello Mushrooms in ¼ inch slices
  • 2 TBSP Olive oil
  • ½ cup Quinoa, cooked
  • 1 Cucumber, seeded, diced
  • 2 TBSP Sunflower Seeds, roasted
  • ½ cup Ponzu sauce
Buy the Noodles
  1. Prepare beet rotini according to package directions. Toss in 1 TBSP vegetable oil. chill
  2. Preheat oven to 400°F
  3. Toss mushrooms with olive oil. Roast in oven for 15 – 20 minutes
  4. In a large bowl combine prepared beet rotini, cooked quinoa, roasted mushrooms, cucumber, sunflower seeds and ponzu sauce. Toss to combine
  5. Salt and pepper to taste
  6. Serve and enjoy!
Get your recipe featured by us!

If you have a recipe to share, tag your food photo using #eatmodern and we’ll check it out. Tag as many as you like for a chance to get regrammed, retweeted, repinned or reposted. You could also win a spot as a featured recipe on our website!

Find us at a store near you.

View Retailers