- Cooking Time: 1 hour
- Servings: 4
- Preparation Time: 25
BackstoryMy Aunt put me on the chopping block -- Red Beets, Quinoa, Baby Kale, and Almonds.
I love quinoa, quinoa is a superfood - it's a one of a kind, a complete protein, whole grain, that is gluten free. This is a dead simple way to prepare a really hearty version influenced by the flavors of India.
I boiled the beets (they can also be roasted) and cut them into wedges and then topped the entire dish with some Yogurt. The acidity of the beets and really the yogurt will balance with the heartiness of the rest of the dish.
Although not included, can be served with a nice piece of white fish, a crispy leg of chicken or shrimp. Any will do. Or great as a main course with a salad on the side.
- 4 Medium Sized Red Beets
- 1/2 Bunch of Thyme
- 1/2 Cup Kosher Salt
- 1 Cup Red Wine Vinegar or Sherry Vinegar
- 2 Cups Quinoa
- 1 tbs. Tumeric
- 2 Dried Chilis (or 1 tsp Chili Flake)
- 1 tsp. Cumin
- 1 tsp. Ginger Powder
- 1 tsp. Fennel Seed
- 1 Cup Red or Golden Raisins
- 1# Baby Kale
- 2 cloves Chopped Garlic
- 1 Cup Whole Toasted Almonds
- Extra Virgin Olive Oil
- Salt and Pepper to taste
- Place Beets in a pot to cover with water, salt, vinegar, and thyme. Bring to a boil and turn down to a simmer. These will take roughly an hour depending on how large they are. They best way to check these is with a cake tester, which should go in and out very easily. If there is any resistance, they need to cook longer. Cake testers can be purchased at any kitchen supply store. Strain, wait for them to cool a little, and peel with a clean dish clothe (preferably not white). Cut on a board lined with parchment as it will stain the board.
- While the beets are cooking, rinse the Quinoa, place into a small pot with 3 quarts of water, tumeric, chili, cumin, garlic, fennel seed, raisins, and a tablespoon of salt. Bring to a boil and turn down to simmer for 10-15 minutes. After 15 minutes, take off the heat, cover, and let sit until ready to serve. Before serving, fluff with a fork and remove chilis.
- For the baby kale, make sure you have your garlic chopped and ready to go next to you. Get a large saute pan hot with a nice drizzle of olive oil. It is important as well to have a heat-resistant spatula. Once the pan is hot, add the oil, and toss in a large handful of greens with a pinch of salt. Give a quick saute and stir, toss in a smidge of garlic, sweat it out lightly until fragrant and then transfer to a plate. The kale should just be slightly wilted. Repeat this process until all of the kale is cooked.
- Toast the almonds in the oven at 300* until toasted. Toss with some Olive Oil, a pinch of salt, and a sprinkling of sugar.
- Serve together with a drizzling of Yogurt and a topping of Almonds. Great as a side dish or even as a main course with a side of salad. Delish.