Delicious Quinoa Big Bowl
- Number of Servings: 6
Ingredients
2 cups white quinoa, rinsed well4 scant cups watera few splashes of extra virgin olive oil3 - 4 medium/large potatoes, cut into 1/2-inch dice1 large yellow onions, chopped1 clove garlic, chopped1/2 cup toasted nuts (walnuts, pine nuts, etc)1-2 cups lightly cooked baby beets, cut into 1/2-inch segmentsanother splash or two of good olive oil or citrus dressing
Bring the quinoa and water to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 639.0
- Total Fat: 19.8 g
- Cholesterol: 2.0 mg
- Sodium: 199.3 mg
- Total Carbs: 99.6 g
- Dietary Fiber: 11.3 g
- Protein: 19.7 g
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