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
2016-02-07 08:04:13
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.
Ingredients
- 4 large beets
For the stuffing
- 1 cup cooked quinoa
- 1 can black beans, rinsed
- 1 cup corn (I used frozen)
- ½ can of diced tomatoes and juice (or chopped fresh tomatoes)
- ½ cup chopped fresh cilantro
- salt, pepper, onion powered, garlic powder to taste (or saute fresh onion and garlic at the start)
For the Beets
- 1. Slice tops off beets and bottoms so they stand. Poke holes in tops and lightly coat with melted coconut oil.
- 2. Roast on 375 for 25 minutes or until tender enough to core with a knife.
- 3. Remove the inside of the beet, dice the removed beet and set aside to use in the filling.
For the Filling
- 1. Throw corn into a heated, dry sauté pan to blacken.
- 2. Add in diced beets and a little water to prevent sticking and sauté beets and corn until cooked.
- 3. Add in everything else and let simmer until everything is cooked through, adding water as necessary to prevent sticking or drying out.
- 4. Stuff beets and roast another 15 minutes or until outside beets reach desired tenderness.
Notes
- You will have a LOT of left over stuffing which you can save for quick and ready-made lunches.
Cara Schrock https://caraschrock.com/
"If we can live happy and healthy lives without harming others, why wouldn't we?" 