Roasted Beets with Quinoa
This simple dish of roasted beets and quinoa is packed with good-for-you ingredients, plus it will give you a power boost of protein and iron. Quinoa is one of the most protein-rich foods we can eat, and if you're cutting back on or eliminating meat from your diet then swap in more of this delicious grain. This dish is excellent served as a side or in a salad. We love it on a bed of lightly dressed arugula! Enjoy!!
3-4 medium beets, skins on
1 cup quinoa
2 cups water or broth
- Preheat oven to 375° F.
- Wrap beets in aluminum foil, place on a baking sheet or in a roasting dish, and roast in the oven until tender, approximately 45-60 minutes.
- Meanwhile, cook the quinoa. Bring quinoa and water or stock to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
- Remove beets from the oven, let cool for 10 minutes, and then peel. Cut into quarters then toss into a food processor, pulse until finely chopped.
- Mix beets and quinoa together, season with sea salt and freshly cracked pepper, and serve.