Tri Colored Quinoa with Golden Beets and Raisins

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This nutrient-rich quinoa starts off in the same way our favorite soups do: with a hearty flavorful broth. The beets steep in the herby liquid, so when they’re done cooking, they’re flavorful jewels to toss into the quinoa. Add to it raisins and fresh cilantro, making for a final dish that is textured and delicious.

This recipe yields 8 servings

INGREDIENTS

  • 1 cup of tri-colored quinoa
  • 4-5 medium size golden beets
  • 1 cup golden raisins
  • 1/2 bundle of cilantro
  • Lemon, quartered
  • Bay Leaf
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon sea salt and pepper
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon apple cider vinegar
  • 200 grams of tri-colored Quinoa
  • 4-5 medium size Golden Beets
  • 200 grams Golden Raisins
  • 1/2 bundle of Cilantro
  • Lemon, quartered
  • Bay Leaf
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon sea salt and pepper
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon apple cider vinegar

Directions

  1. Cook beets in a broth made of water, quartered lemons, bay leaf, cayenne, salt, ground black pepper, coconut sugar and apple cider vinegar, approximately 45 minutes.

  2. Remove from water and cool. Save ¼ cup of broth. Once cooled, peel the beets and dice into bite-size pieces.

  3. Rinse quinoa in a mesh strainer  under cold, running water until the water runs clear (less than a minute).

  4. Cook quinoa according to package or appliance (such as rice cooker) instructions, ensuring all water is absorbed. Quinoa to water ratio is 1:2.

  5. Add beets, golden raisins, finely diced cilantro and beet broth to quinoa. Fold together and serve with a drizzle of good olive oil.

TIPS

**Keep beet broth for pickling, marinating or to use in vinaigrettes.

**If there’s time, soak quinoa overnight for easier digestion.

 

Beet Hummus with Za’atar Spice

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Incredible hummus is built around the humble chickpea and added spices. This version elevates the classic with the addition of beets, which lend a sweetness (and a remarkable ruby color if using red beets). We love to top ours with savory Za’atar and a glug of olive oil.

This recipe yields 8 servings

INGREDIENTS

  • 5 ounces of beets, cooked
  • 15 ounces chickpeas**
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 2 tablespoons water (optional)
  • Za’atar spice for topping
  • 142 grams of beets, cooked
  • 425 grams chickpeas**
  • 57 grams cup tahini
  • 60 ml lemon juice
  • 2 cloves garlic
  • 60 ml cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 2 tablespoons water (optional)
  • Za’atar spice for topping

Directions

1. Buy whole chickpeas in bulk at the Farmers’ Market. The night before, soak 1 ¼ cups of chickpeas in a large bowl of water. (Water should be twice the volume of the chickpeas)

2. In the morning, drain the chickpeas and place them in a pot over medium heat. Add 1 teaspoon of baking soda and 6 ½ cups of water. Cook for 20-40 minutes, occasionally skimming off the foam that forms on top of the water. 

3. When the chickpeas are soft and easily pierced with a fork, strain them and use a scale to measure 15 ounces for the classic hummus recipe. 

4. Add all the ingredients except the olive oil and water to a food processor and blend until smooth. 

5. Slowly add the olive oil and water to create desired consistency.

6. Top with Za’atar spice and serve with crudité or bread of choice.


TIPS

**If buying canned chickpeas, make sure the can is BPA free.

 

Ginger Beet Smoothie

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Too often smoothies are made with the best of intentions but the finished result is a sugar bomb of fructose and little nutrition. This immunity-boosting recipe is the antidote. Beets boast an impressive lineup of iron, folate and B6, while spinach and strawberries pack loads of vitamin C. Add the antioxidants and bioactive compounds from the ginger, and you have a supercharged smoothie you can feel good about drinking daily.

This recipe yields 2 servings

INGREDIENTS

  • 1 large beet
  • 1 handful spinach
  • 1 inch fresh ginger
  • 1 handful strawberries
  • ¼ cup coconut milk
  • 1 handful ice
  • 1 large beet
  • 1 handful spinach
  • 2.5 cm fresh ginger
  • 1 handful strawberries
  • 60 ml coconut milk
  • 1 handful ice

Directions

Blend all ingredients in a high-powered blender and drink immediately. The mixture can also be stored in a Mason jar in the refrigerator for up to 3 days. 

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Red Velvet Muffins

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A healthy riff on a beloved treat, these PrimaFoodie-approved Red Velvet cupcakes get their deep crimson color from natural beets (which, in fact, were used in earlier recipes from the 1930s and 1940s). The rich cocoa, vanilla, and coconut oil bring the decadence to the next level.

This recipe yields 12 muffins

INGREDIENTS

  • 2 ½ cups almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ⅓ cup coconut oil
  • ¾ cup maple syrup
  • Juice of half a lemon
  • 1 tablespoon vanilla
  • 1 medium size beet (cooked and peeled)
  • 3 tablespoons cacao powder
  • 230 g almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 80 ml coconut oil
  • 180 ml maple syrup
  • Juice of half a lemon
  • 1 tablespoon vanilla
  • 1 medium size beet (cooked and peeled)
  • 3 tablespoons cacao powder

Directions

  1. Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.

  2. Mix almond flour, baking soda, salt and cacao powder in a bowl and set aside.

  3. Place eggs, coconut oil, maple syrup, lemon juice, vanilla and cooked beets in a food processor and blend for about 15 seconds.   

  4. Slowly add the dry ingredients to the food processor and mix until fully incorporated.

  5. Scoop into a muffin tin.

  6. Bake for 20-25 minutes at 350 degrees Fahrenheit / 175 degrees Celsius. 

TIPS

**I cook mine on the shorter side, keep them on the counter then reheat them in the air fryer for 5-10 minutes and they come out lightly crisp on the outside and perfectly moist on the inside every time.

**To cook beets, fill the bottom of a pot with water and bring to a boil. Cut off the leafy green stem and place beet root in a steamer basket above the boiling water. Cover with a lid and steam for about 30 minutes or until beets are soft and can be pierced with a fork. Remove from the heat and allow them to cool. Once cool enough to handle, peel the skin off the beet root. Now they are ready to eat or use for baking.

**Always keep the beet root water from your steamed beets. You can drink it plain, or add it to a smoothie. It has wonderful nutrients and a beautiful red color.

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