Roasted Beets, Red Onion, Kale & Feta Quinoa with Lemon Oregano Vinaigrette

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Let’s talk about quinoa. I came across this tasty little grain a little over 2 years ago and now can’t imagine cooking without it. Quinoa has been around for ages and originated in the Andean region of South America. These tiny little seeds are considered one of the most nutritious whole grains you can consume. Quinoa’s mild nutty flavor provides for an extremely versatile ingredient to cook with and will take on many different flavors. It can be used to make breakfast “oatmeal”, pilafs, risottos, salads, soups, and even desserts.

When I first introduced this superfood to my husband he was like, “what the heck is this, I am not eating that.” He quickly changed his mind once he took one bite and now it has become a staple in our weekly meals.

Why You Should Eat Quinoa

  • Provides all 9 essential amino acids (that your body needs to build muscle)
  • Is a whole grain containing twice as much fiber as other grains
  • Is a complex carbohydrate with low gylcemic index ( meaning it won’t spike your blood sugar)
  • Packed with protein (twice the amount of regular grains)
  • Cooks quickly
  • Extremely versatile
  • Good source of riboflavin or B2 ( which helps reduce frequency of attacks in migraine suffers … meaning me)
  • High in magnesium and iron

Here is one of my favorite recipes from Tastspotting (I added a few ingredients). It is simple, refreshing and incorporates my other two favorite superfoods … kale and beets!  Make it for dinner and pack the left-overs for a tasty lunch the next day. This recipe also makes for a wonderful meal during Friday’s of Lent because you will get all the protein you need without eating meat.

Roasted Beets, Red Onion, Kale & Feta Quinoa with Lemon Oregano Vinaigrette 

This recipe can be made as a cold dish ( once the quinoa has cooled) or you can serve it warm. Try it both ways and see what you like best! I made it cold and used white quinoa so the beets could turn it a pinkish color in honor of Valentine’s Day 🙂

Ingredients

  • 2 large organic red beets
  • oil for roasting ( I used grapeseed)
  • 2 cups of cooked organic red quinoa ( I used white bc that is what I had)
  • ½ lemon, juiced and zested
  • ¼ cup olive oil
  • 2 to 3 oregano sprigs, small leaves
  • pinch of salt, pepper
  • ¼ red onion, super thinly sliced
  • handful feta, crumbled
  • 4 to 5 leaves of organic Kale, torn from the steam
  • 1 cup of organic low sodium chicken broth
  • 2Tbsp minced garlic

Directions

Preheat oven to 400F.
Wash and peel beets. Cut in half and rub down with a little grapeseed oil (or olive oil). Season with salt and place in the oven to roast for 40 minutes.
While beets are roasting cook the quinoa. Rinse quinoa with cold water before cooking. Bring 1 cup of low sodium organic chinken broth, 1/2 cup of water and 1 Tbsp of garlic to a boil. Add quinoa to boiling water. Cover and simmer for 12-15 minutes until all liquid is absorbed into the quinoa.
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While quinoa is cooking add 1/4 cup of water and 1 Tbsp of minced garlic to another sauce pan. Bring water to a simmer and add kale. Simmer for 4-5 minutes until kale begins to wilt. Remove kale from sauce pan, drain excess water and set aside.
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Add lemon juice and zest, olive oil, oregano, salt and pepper in a bowl and mix together.
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Once beets are done and cooled, cut into small pieces. Slice red onion into very thin slices.
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Add kale to quinoa.
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 Once kale and quinoa have cooled, add all other ingredients and mix.
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Add a handful of feta and serve. For more flavor I added 1 Tbsp of my homemade Balsamic Dijon Vinaigrette.
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Bon Appetite!
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4 thoughts on “Roasted Beets, Red Onion, Kale & Feta Quinoa with Lemon Oregano Vinaigrette

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