Most package directions say to rinse your quinoa first.

I usually tend to skip that step but feel free to rinse 1 cup of uncooked quinoa before adding it to your pot with 2 cups water, 1/2 teaspoon of salt and 1 teaspoon of coconut oil or olive oil.

Cover your pot then turn the heat to high.

Once it starts to boil, lower the heat to medium-low and allow it to cook for 10-15 minutes or until all of the water has been absorbed.

Once the quinoa is done cooking, fluff the quinoa using a fork and set aside to cool.

If needed, wash your spinach. I do not buy packaged spinach but rather the full bunch which tends to have a lot of dirt and sand.

To properly wash your greens, fill a large bowl with cold water and add a small splash of apple cider vinegar.

Gently wash your spinach in the bowl and leave it in the water for about a minute then rinse and dry.

Next, cut your avocado lengthwise, carefully remove the pit then cut slits and scoop out the avocado using a spoon.

If you are using a watermelon radish, wash and peel the skin then chop into thin strips. If you are using regular radishes, simply wash and cut them.

Wash your green onion then cut into thin slices at a diagonal, discard the ends.

To make the simple dressing, simply combine the apple cider vinegar and the olive oil using a whisk or fork.

To build your bowls, start with some of the quinoa then add the spinach leaves, pickled beets, the chopped radish and avocado.

Next, add the sliced green onions then drizzle with 1 tablespoon of the simple dressing per bowl.

Lastly, sprinkle with some sea salt and ground black pepper.

I also recommend adding some type of seed like pumpkin, sunflower or hemp seeds.

Seeds will keep you feeling fuller longer while also supplying significant amounts of vitamin E, magnesium and more.

I recommend getting raw, un-roasted and unsalted to keep the nutritional value high and the sodium low.