1 cup quinoa, rinsed and drained
2 cups water (or just under)
1/2 lb beets, scrubbed, trimmed, and cut into 1/4 inch diced or grated, no need to peel. (About 3 beets, or slightly over 1/2 lb)
1/2 tsp salt
1 Tbsp fresh orange zest (you should need 2 oranges for this recipe)
2 Tbsp minced fresh mint
6 Tbsp fresh orange juice
Sea salt, to taste
Heat nonstick or cast iron skillet over high heat. Toast quinoa lightly till
it gives off a nice popcorn smell and starts to dance about the pan.
Place quinoa in Dutch oven and add boiling water, beets, & salt. Cover & bring to gentle boil and cook until water is absorbed. Remove from heat.
Meanwhile, take your orange to the microplane for a nice yield of zest, making sure to only use the orange and no white because that’s the bitter stuff. You should get a yield of 1 Tbsp, if
not, use the other orange as well. Set aside.
Squish the oranges without breaking them by rolling them between your
hands and the counter. This makes juicing go easier. Cut in half
and juice. You should get 6 Tbsp or so. Oranges vary, you will want to add the orange juice by taste and wetness.
Mince the mint and set aside.
Add mint and zest. Add orange juice to taste, and salt if needed.
Serve. Select a stunning serving dish and serve! Add splash of lime!
Health Benefits of Quinoa
Quinoa (pronounced keen-wah) is a tiny, sproutfully happy, quick cooking grain!
It is also a complete protein, containing all 8 amino acids.
Whole grains are an excellent source of nutrition, as they contain essential enzymes, iron, dietary fiber, vitamin E, and the B-complex vitamins. Because the body absorbs grain slowly, they provide sustained and high quality energy.
Adapted from Lorna Sass's “Great Vegetarian Cooking Under Pressure.” An absolutely gorgeous dish, with a bright crimson color, speckled with green mint. Original recipe uses millet – I substitute quinoa!