Quinoa with Beets, Beans, and Berries
I still can’t believe this year is almost over – and that /52weeksofcooking is almost done (again). It’s been a fun adventure with new ingredients and techniques and cuisines, which is why I can’t wait to see what themes are picked for next year. I’m also a little behind, so today’s dish is actually from week 49 where dried fruit were the theme. I debated going with something sweet, oatmeal raisin cookies or similar, but after seeing some fantastic looking beets at the market I decided to go with something savory. After all, there is more than enough junk food this time of year! The beets I picked up still had the greens attached, however I know that’s not always the case so feel free to switch out for some swiss chard or collards.
1 tbsp olive oil
1/2 red onion, diced
2 cloves garlic, diced
2 large beets, diced
1 tsp rosemary
1 tsp thyme
1/4 tsp black pepper
1 cup tri-color (or red) quinoa, pre-rinsed
2 1/4 cups vegetable stock
2 cups cannellini beans, presoaked
2 cups beet greens, torn
1/2 cup cranberries
- Heat the olive oil in a large sauce pan over medium heat. Add the red onion and garlic and cook for 7 minutes before adding the diced beets. Continue cooking for 10 minutes, stirring frequently to prevent sticking.
- Add the herbs and pepper, and stir well before adding the quinoa - continue to stir until quinoa is coated in the oil (about 1 minute). Add the vegetable stock and bring to a quick boil.
- Allow to boil for 2 minutes, add the beans, then cover and turn heat to low. Simmer for 15 minutes then start adding the greens a 1/2 cup at a time. Once they have wilted, add the next portion, stirring as needed.
- Once all the greens have been added cook for a final 5 minutes. Mix in the cranberries, then Serve and Enjoy!
This dish is one where layering the ingredients really comes off – and keeps the leaves from turning bright pink. I enjoyed this dish “naked” while Joe topped his with some grated Parmesan cheese, soy crumbles would also work for those wanting to add more salt to the dish. I’m more of a bitter person, which is why I loved how the tart of the cranberries went against the natural sweet of the beets.