Monday, January 9, 2017

Sweets, Beets & Quinoa

I think quinoa goes with everything and anything.

You can serve it hot or cold, it is the perfect vehicle for dried fruits, vegetables, protein, beans, nuts, you name it.

I love it here w/ roasted beets and sweet potatoes.

Here, I roasted the beets a different way than I usually do.
I peeled and cubed them, then tossed them along with the sweet potatoes (also cubed) with some kosher salt & olive oil.

Roast in a 375F oven on a sheet pan for about 40 minutes, turning them once in between roasting, until they are starting to brown.

I tossed them with cooked warm quinoa and made a simple dressing with a tbsp of honey, 2 tbsp red wine vinegar, 1 tsp grainy mustard and some olive oil. Sea salt & pepper to taste.

Sprinkle with fresh cilantro (a must!) right before serving.

So good.

1 comment:

Mom said...

All my favorites! Love the colors and textures. Great lunch. Thank you for another great recipe!