Lunch / Dinner
Mediterranean Quinoa with Red Beets
With its awesomely vibrant color and equally bold flavor, this dish makes an impressive vegetarian dinner and could even earn a spot on a holiday table. This dinner can be on the table within a half hour, which is pretty impressive considering how nutritious, tasty, and visually appealing it is.
Quinoa [KEEN-wah], the “mother grain,” is an ancient food native to the Andes mountains of South America. Although quinoa cooks like a grain and is sometimes used in place of rice, it’s technically the fruit of an herb plant. Read about how good it is for you in the box at right.
Paired with red beets, quinoa gets incredibly colorful and even more healthful than it is on its own. And it doesn’t take much effort to put the dish together. Simply boil quinoa in salted water, then stir in beets sautéed with scallions, garlic, and parsley, plus walnuts for a welcome crunch. Balsamic vinegar balances all the flavors, and along with the feta garnish, gives the dish a Mediterranean flair.
Ingredients
COOK:
SAUTÉ:
ADD:
GARNISH:
Test Kitchen Tips
Prepare the quinoa according to the directions on the box, but as a frame of reference, it takes about 15 minutes. You’ll know it’s done when the water is absorbed and the quinoa appear to have little tails.
Quinoa is gluten-free and easily digestible with eight essential amino acids. Plus, it’s high in fiber, magnesium, phosphorus, and iron. Look for it at health food and grocery stores.
Instructions
Cook quinoa in salted water in a large nonstick skillet according to package directions; transfer to a bowl and set aside.
Sauté beets and scallion whites in oil in the same skillet over medium-high until beets are fork-tender, 10 minutes.
Add garlic and cook 1 minute more. Stir in quinoa, scallion greens, lemon juice, parsley, walnuts, and zest; season with salt, pepper, and vinegar.
Garnish quinoa with feta.
Avoid getting purple stains on your hands by wearing gloves while peeling and dicing the beets.
To make easy work of peeling garlic cloves, smash them with the flat side of a knife, then soak in water.
Toast the walnuts in a dry sauté pan over medium heat, stirring constantly, until aromatic.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 321
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 70mg 2%
Carbs 31g 10%
Fiber 6g 24%
Protein 9g
*Percent Daily Values are based on a 2,000 calorie diet.