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Quinoa Recipes
> Saffron Quinoa & Roasted Beet Salad
MARINADE
6 tablespoons of extra-virgin olive oil
2 tablespoons of fresh lemon juice
2 small Clove garlic; minced
1/2 teaspoon of coarse salt
1/2 teaspoon of ground cumin
1/4 teaspoon of red pepper flakes; up to 1/2
REMAINING INGREDIENTS
4 small Beets with greens attached;
1 cup of uncooked quinoa
2 cups of vegetable broth
1/8 teaspoon of saffron threads
5 teaspoons of Olive oil
2 ounces of thinly sliced shallots; (1/2
3 medium Clove garlic; minced
1 1/2 tablespoons of fresh lemon juice
1/4 teaspoon of salt
If you like fresh beets, this elegant summer salad is for you. The
recipe makes plenty of marinade-any extra can be jazzed up with a
little more fresh lemon juice and served as a dressing for green
salads or cooked vegetables. Preheat oven to 400ºF. Marinade: In
small howl, whisk together all ingredients. Adjust seasoning to
taste and set aside. Wash beets and trim off greens, leaving about 1
inch attached. Reserve beet greens. Wrap each beet individually in
foil and bake until tender when pierced with thin knife, 45 minutes
to 1 hour. Set aside to cool. When beets are cool enough to handle,
peel and thinly slice. Place beets in small bowl, add 2 to 3
tablespoons of marinade and toss gently. Place quinoa in fine-meshed
sieve and rinse under cold water until foam subsides. Transfer
quinoa to small saucepan, add broth and saffron and bring to a boil.
Reduce heat to low, cover and simmer until broth is absorbed, 13 to
15 minutes.
Meanwhile, in medium skillet, heat 3 teaspoons olive oil over
medium-high heat. Add shallots and cook until crisp, stirring often,
about 3 minutes. Drain on paper towels and set aside. Transfer
cooked quinoa mixture to medium bowl and toss with 3 to 4 more
tablespoons of marinade. (Remaining marinade can be covered and
refrigerated for up to 3 days.) Remove and discard thick stems from
beet greens; coarsely chop leaves. In large skillet, heat remaining
2 teaspoons oil over medium heat. Add garlic and cook, stirring
often, 1 minute. Add beet greens and cook until wilted, 1 to 2
minutes. Stir in lemon juice and salt. Season with pepper. To serve,
divide sliced beets among serving plates and arrange them around
rim. Mound 1/4 cup of quinoa mixture in center of beets. Top with
beet greens, garnish with fried shallots and serve. 6 SERVINGS
DAIRY-FREE
PER SERVING: 137 CAL.; 12G PROT.; 9G TOTAL FAT (1G SAT. FAT); 13G
CARB.; 0 CHOL.; 452MG SOD.; 1G FIBER Converted by MC_Buster. By
Kathleen on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June
1999, page 37 Converted by MM_Buster v2.0l.
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