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.