June 9, 2011 9:16 pm

Quinoa and Beet Pilaf

Posted In: Farm Party 2011
Posted June 9, 2011 by gcollins

Posted in : Cuisines :




From Martha Rose Shulman, New York Times

1 bunch of beets (3 large, 4 medium or 5 small), roasted

3/4 to 1 lb. beet greens

salt to taste

1 to 2 T extra virgin olive oil

2 garlic cloves, minced

2 t caraway seeds, lightly crushed

3 C cooked regular quinoa

2 ozs. goat cheese, crumbled or diced (1/2 C)

Scrub and roast the beets. Once they are cooked and cooled, remove the skins and cut into 1/4" dice. Set aside.

Blanch the greens in a large pot of generously salted water or steam them above an inch of boiling water until wilted, one or two minutes. Refresh with cold water, squeeze dry and chop.

Heat the olive oil over medium heat in a large, heavy skillet. Add the garlic.  Cook, stirring, until fragrant, 30 seconds to one minute. Add the caraway seeds, beet greens, and salt and pepper to taste. Stir over medium heat for 30 seconds to a minute until the greens are nicely infused with the garlic and oil. Add the beets and quinoa. Toss together until the ingredients are well combined and the quinoa is heated through and colored with beet juice. Taste and adjust salt and pepper. Transfer to a wide serving bowl or platter, and sprinkle the goat cheese over the top.  Serve hot.

Serves four to six.

Variation: Quinoa & Beet Loaf

Reduce the amount of quinoa to 2 cups. Make the pilaf as directed, then fold in two beaten eggs along with the goat cheese. Place in an oiled 1 1/2-quart pate tureen or small bread pan. Bake uncovered for 35-40 minutes at 375 degrees until set. Allow to cool before slicing and serving.

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