Delicious Quinoa Big BowlSubmitted by: MADEMCHE
IntroductionAdapted from 101cookbooks.com
Great way to use quinoa. Lots of protein for a vegetarian diet. Adapted from 101cookbooks.com
Great way to use quinoa. Lots of protein for a vegetarian diet.
2 cups white quinoa, rinsed well
4 scant cups water
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1/2 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked baby beets, cut into 1/2-inch segments
another splash or two of good olive oil or citrus dressing
While this is happening boil the beets until tender. Young beets are easily peeled by rubbing paper towel over them to get the skin off before slicing.
Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt, if desired. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.
In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.
Toss the quinoa with a splash of olive oil (or a citrus parmesan dressing is really nice, olive oil, lemon and some parm). Serve each bowl of quinoa topped with potatoes, onions, nuts and beets. Alternately, you can toss everything together in one big bowl and serve it up family-style.
Serves 4 - 6.
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.