Spice in the Kitchen: Quinoa with Roasted Beets and Chard

Yugoslavian enamel bowl! Goodwill score!
This quinoa can be served warm, but it's even better cold! Make ahead of time and dress just before serving. Earthy, sweet and tangy--all in one bowl!

Quinoa with Roasted Beets and Chard, dressed with an Orange Mint Vinaigrette Recipe
(vegan, gluten-free)
serves 4

  • 1 large or 4-5 small beets
  • 1 cup of uncooked quinoa
  • 4 cups swiss chard (stems removed and shredded into tiny pieces)
  • 1/3 cup raisins
  • 1/4 tsp salt
  • 1/4 cup chopped almonds
  • 1/2 cup chopped or shaved apples

Vinaigrette Ingredients
  • 1/4 cup olive oil
  • 1 TB orange rind
  • 3-4 TB orange juice
  • 1/3 cup fresh mint
  • 1/4 cup fresh basil
  • 1-2 TB of vinegar of your choice (just not balsamic!)
  • dash salt
  • dash black pepper

  1. Bake beets (with skins on, pierced and wrapped in foil) at 425 for about 1 hour or until beets are easily pierced by a fork. When done, remove skins and chop into tiny bits.
  2. Cook quinoa. In the final few minutes of cooking, add raisins and stir into quinoa. Let quinoa cool.
  3. While quinoa and beets are cooking, shred chard and blanch for a couple of minutes in boiling water. Drain.
  4. Make vinaigrette. Combine all vinaigrette ingredients in a food processor. Add water if too thick
  5. Combine quinoa and raisins, beets, chard and salt (to taste).
  6. When plating, top with almonds, apples and vinaigrette. Serve warm as a side dish or cold as a light lunch.

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