Tri Colored Quinoa with Golden Beets and Raisins
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
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.
Remove from water and cool. Save ¼ cup of broth. Once cooled, peel the beets and dice into bite-size pieces.
Rinse quinoa in a mesh strainer under cold, running water until the water runs clear (less than a minute).
Cook quinoa according to package or appliance (such as rice cooker) instructions, ensuring all water is absorbed. Quinoa to water ratio is 1:2.
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.
