Quinoa is an ancient grain and a modern superfood hero.
I love its nutty flavor and protein punch. Filled with all the colors of the rainbow, this dish is both beautiful and versatile: serve it hot or cold as a main or a side.
YIELD: 2 to 4 servings
PREP TIME: 25 minutes
COOK TIME: 35 minutes
Ingredients
1 cup quinoa
1 cup diced beets
1 cup diced pumpkin or butternut squash
1 cup halved cherry tomatoes
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh rosemary, or 2 teaspoons dried
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried
1 pinch Himalayan sea salt
1 cup water
¼ cup shredded callaloo (or spinach or kale)
Scotch bonnet or habanero pepper, minced, to taste
¼ cup fresh cilantro, chopped
Procedure
1. Preheat the oven to 350°F. Line a large baking sheet with aluminum foil.
2. Rinse the quinoa and leave to drain.
3. Combine beets, pumpkin, cherry tomatoes, olive oil, rosemary, thyme, and sea salt in a large bowl and toss together gently.
4. Transfer the mixture to the prepared baking sheet and roast in the oven for about 35 minutes, until vegetables are tender.
5. While the vegetables are roasting, combine the quinoa and the water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until the quinoa is tender and water is absorbed, about 15 minutes.
6. Combine the cooked quinoa with the roasted vegetables, callaloo, Scotch bonnet pepper to taste, and cilantro. Stir gently.
QUICK TIP:
Rinse quinoa!
Rinsing removes quinoa’s natural coating, called saponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn’t hurt to give the seeds an additional rinse at home.
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