We don’t eat grains at home very often, but this week my body was definitely asking me to dial back the meat and up the veggies. It’s great as a vegetarian main dish or as a side with any grilled meat. It is a gorgeous red color!
INGREDIENTS serves 4 as a main and 6-8 as a side!
1 1/4 cups water
1/4 cup white wine (or additional water)
1 1/4 cup uncooked quinoa (sprouted is even better)
2 medium or 3 small red beets (save the greens if you have them!)
1/2 medium head of radicchio, slivered
reserved beet greens (optional)
1/4 cup chopped fresh dill
3 tbsps. pine nuts, pistachios, hazelnuts, or walnuts (first two give a more summery taste, the latter two more wintry)
3 tbsp. extra virgin olive oil
1 1/2 tbsp. red wine vinegar
salt and pepper to taste ( a scant tsp. salt, 1/2 tsp. pepper)
2 oz. goat cheese, crumbled (omit for vegan recipe)
Bring water, wine, and a pinch of salt to a boil in a medium saucepan over high heat. Peel the beets and cut them into thin wedges. When the water is boiling, stir in quinoa and beets, reduce heat to medium-low, cover and simmer until beets are tender and water is absorbed, about 15 minutes. If water absorbs more quickly, add a little more. Fluff with fork, remove to medium bowl, and let cool.
Sliver the head of radicchio and beet greens if you have them. Toast the nuts in a dry skillet or toaster oven. When the quinoa mixture is cool, add in radicchio, greens, dill, nuts, oil, vinegar, salt and pepper, and toss to coat. Crumble in goat cheese and stir through!
I’d love to know what you think!
May your days be truly delicious and satisfying!