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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 138.4
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 157.2 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.1 g

View full nutritional breakdown of Beet Quinoa Shepherd's Pie calories by ingredient
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Beet Quinoa Shepherd's Pie

Submitted by: GRACELIA44

Introduction

This variation on shepherd's pie is topped with quinoa instead of potatoes for added protein (5.5 g per serving). The beets are sweet and add tons of iron (10.5% DV per serving). This variation on shepherd's pie is topped with quinoa instead of potatoes for added protein (5.5 g per serving). The beets are sweet and add tons of iron (10.5% DV per serving).
Number of Servings: 9

Ingredients

    2 large russet potatoes
    4 medium red beets
    1/2 cup (dry measure) quinoa
    1/2 cup choped cauliflower
    1/4 cup edamame
    3/4 cup yellow onion
    2 Tbs dry miso powder
    1 tsp vegetable oil
    2 cups water for cooking quinoa

Directions

Makes 9 3/4-cup servings

Chop veggies keeping beets separate. Boil water and steam beets until beginning to soften. Add other veggies and continue to steam until just tender.
Drain and set aside.
Using remaining liquid from steaming veggies, add miso powder and rinsed quinoa. Simmer in covered pot for about 20 minutes until quinoa is cooked tender (like rice).
Place veggies in square baking pan and drizzle oil on top stirring gently. When coated, spoon quinoa on top, patting down smooth to make "crust" on top.
Bake at 350 for 30-40 minutes checking about 1/2 way through to ensure top is not too dry. If quinoa begins to dry out, cover top with tin foil and complete baking.

*You can add a dash of salt to the cooked veggies before topping with quinoa, but I found the miso powder to add enough saltiness.

Number of Servings: 9

Recipe submitted by SparkPeople user GRACELIA44.






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