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Beet Fried Quinoa Bowl

Once again, I just threw this together and was blown away so I had to add it to my website. If you don’t like beets this recipe is for you, the flavor is glorious and the beet taste is practically non-existent. It’s a savory yet slightly sweet medley of superfoods!

 

Beets
  • 3 whole beets and leaves – dice the beets – chop the leaves

Add beets to rice cooker or pot and allow to cook at a boil until soft.

 

Quinoa or Rice
  • Use leftover rice or cook 1/4 cup of quinoa or wild rice. I used some leftover heirloom quinoa that was somewhat dried out and absolutely perfect. You won’t need much.

 

Mushrooms
  • Olive Oil
  • 2-3 cloves of garlic
  • 1 container of Maitake mushrooms
  • light drizzle of vegan worcestershire sauce
  • pinch of salt and pepper

Fry up the mushrooms on medium high heat until they just start to blacken a bit and reduce heat.

 

Then add the following:
  • All the beet leaves (or leafy green of your choice)
  • 1/4-1/2 cup of quinoa
  • a serving size of your favorite nuts, I used pistachios
  • About 1/8 cup of sugar or equivalent sweetener

Allow it all to simmer while stirring occasionally. The goal is just to wilt the beet leaves. Then plate, and serve.

I’m not a big fan of beets, but I know how ridiculously healthy they are. When I sat down to eat this meal I was blown away by how delicious it is, with the beets barely even noticeable, while being packed with nutrient dense foods.

 

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