Roasted Beets with Quinoa

January 5, 2017

This simple dish of roasted beets and quinoa is packed with good-for-you ingredients, plus it will give you a power boost of protein and iron. Quinoa is one of the most protein-rich foods we can eat, and if you're cutting back on or eliminating meat from your diet then swap in more of this delicious grain (though technically a seed). This savory dish is easy to prepare: simply roast beets until tender, finely chop then mash them with a fork or give them a whiz in a food processor, and mix them up with cooked quinoa. This dish is excellent served as a side or in a salad. We love it on a bed of lightly dressed arugula!

Roasted Beets with Quinoa
Serves 4

3-4 medium beets, skins on
1 cup quinoa
2 cups water or broth

Preheat oven to 375 degrees F.
Wrap beets in aluminum foil, place on a baking sheet or in a roasting dish, and roast in the oven until tender, approximately 45 to 60 minutes.

Meanwhile, cook the quinoa. Bring quinoa and water or stock to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

Remove beets from the oven, let cool for 10 minutes, and then peel. Cut into quarters then toss into a food processor, pulse until finely chopped.

Mix beets and quinoa together, season with sea salt and freshly cracked pepper, and serve.