Quinoa Stuffed Beets

This is one of those recipes that happened when I was just winging it in the kitchen with no intention of making a recipe. I wrote the following in response to requests for the actual recipe after posting the picture so it’s more of the overall gist than a die-hard recipe. But it’s not complicated, just trust your taste buds and adjust appropriately.

 

 

 

 

Quinoa Stuffed Roasted Beets
Serves 4
This is one of those recipes that happened when I was just winging it in the kitchen with no intention of making a recipe. I wrote the following in response to requests for the actual recipe after posting the picture so it's more of the overall gist than a die-hard recipe. But it's not complicated, just trust your taste buds and adjust appropriately.
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Ingredients
  1. 4 large beets
For the stuffing
  1. 1 cup cooked quinoa
  2. 1 can black beans, rinsed
  3. 1 cup corn (I used frozen)
  4. ½ can of diced tomatoes and juice (or chopped fresh tomatoes)
  5. ½ cup chopped fresh cilantro
  6. salt, pepper, onion powered, garlic powder to taste (or saute fresh onion and garlic at the start)
For the Beets
  1. 1. Slice tops off beets and bottoms so they stand. Poke holes in tops and lightly coat with melted coconut oil.
  2. 2. Roast on 375 for 25 minutes or until tender enough to core with a knife.
  3. 3. Remove the inside of the beet, dice the removed beet and set aside to use in the filling.
For the Filling
  1. 1. Throw corn into a heated, dry sauté pan to blacken.
  2. 2. Add in diced beets and a little water to prevent sticking and sauté beets and corn until cooked.
  3. 3. Add in everything else and let simmer until everything is cooked through, adding water as necessary to prevent sticking or drying out.
  4. 4. Stuff beets and roast another 15 minutes or until outside beets reach desired tenderness.
Notes
  1. You will have a LOT of left over stuffing which you can save for quick and ready-made lunches.
Cara Schrock http://caraschrock.com/
Cara