Quinoa beet stew
Superfood beetroot! Beetroots are rich in fiber, calcium and iron (two of the most common "you're vegan? But where do you get your x from?"-nutrients) and beetroot juice actually helps preventing sore muscles when consumed after a workout.
Apart from that, beets are absolutely delicious, I love their earthy rooty taste and they work surprisingly well in many different combinations. Also, their colour is just the most beautiful colour you can find in natural products!
Here's the recipe for this yummy beetroot stew with tricolore quinoa and black eyed beans. The combination of beets with quinoa is pretty nice because both the beet and the quinoa have a very strong, earthy flavour. When cooked though, it loses a bit of that strong flavour and you can enjoy the comforting warmth of the rooty vegetable with just a hint of the taste of earth (if you know a good synonym for thar word, pleeeease tell me!).
I planned this dish as a one pot dish, so the quinoa cooked in the juices and liquid of the beetroot, but on hindsight it would probably have been quicker to just cook the quinoa separately like written on the box and add them to the stew later. The package said 8 minutes cooking time, but I think it took about 20 minutes until the quinoa was done and I constantly had to check if there was enough liquid. Of course both techniques have their (dis)advantages.
Sorry for the long prologue (I always hate that when reading foodblogs :D), here is the recipe! This recipe yields 3 moderate or 2 generous portions. I didn't check the nutrients for it, but yeah, you can see it is healthy and good for you ;).
The dish takes about 10 to 15 minutes to prepare (if you are a slow chopper like me) and 30 to 40 minutes to cook in one pot.
Remove the peel of the beets (it's edible, so you can also leave it if you want, but it has a little bitter flavour). For this step I recommend wearing some kind of hand protection, because the colour will not wash of so easily. Chop the beets into small cubes of about 1cm. Chop the onion into half-rings.
In a large pan heat the oil on medium high heat and fry the onions with the paprika powder and salt and pepper until they turn translucent and golden brown.
Add the beetroot and finely chopped garlic and stirfry for about 3 minutes. Add the soy milk, quinoa and some water, I started with 300 ml and added more water later. The quinoa soakes in a lot of water, so you need to keep with enough liquid until the quinoa is cooked.
Let it simmer and bubble on medium high heat. Stir occasionally to check if the quinoa is cooked or needs more water.
You know that it is finished when the little balls get their little tails (how to phrase this?) and actually look like quinoa.
Discard the liquid of the beans and add them to the stew. Also add the parseley. Cook for another two minutes.
The dish is finished and can be enjoyed!
...even the table is sprayed with red spots from the beet juice now. That stuff just goes everywhere! No wonder beet juice is actually used for fake blood.
Apart from that, beets are absolutely delicious, I love their earthy rooty taste and they work surprisingly well in many different combinations. Also, their colour is just the most beautiful colour you can find in natural products!
Here's the recipe for this yummy beetroot stew with tricolore quinoa and black eyed beans. The combination of beets with quinoa is pretty nice because both the beet and the quinoa have a very strong, earthy flavour. When cooked though, it loses a bit of that strong flavour and you can enjoy the comforting warmth of the rooty vegetable with just a hint of the taste of earth (if you know a good synonym for thar word, pleeeease tell me!).
I planned this dish as a one pot dish, so the quinoa cooked in the juices and liquid of the beetroot, but on hindsight it would probably have been quicker to just cook the quinoa separately like written on the box and add them to the stew later. The package said 8 minutes cooking time, but I think it took about 20 minutes until the quinoa was done and I constantly had to check if there was enough liquid. Of course both techniques have their (dis)advantages.
Sorry for the long prologue (I always hate that when reading foodblogs :D), here is the recipe! This recipe yields 3 moderate or 2 generous portions. I didn't check the nutrients for it, but yeah, you can see it is healthy and good for you ;).
The dish takes about 10 to 15 minutes to prepare (if you are a slow chopper like me) and 30 to 40 minutes to cook in one pot.
Ingredients
- 2 rather large beetroots
- 75g (100ml) quinoa of choice
- 1 can (~240g) of beans of choice, I used black-eyed beans, but chickpeas are probably good too
- 2 onions
- 2 cloves of garlic (always!)
- 100 ml of soy milk (I used a high protein brand)
- 400 ml of water
- 1 tpsp of olive oil
- salt and pepper to taste
- a generous pinch of paprika powder
- 1 tpsp of frozen parseley
Instructions
 |
| Use protection. |
In a large pan heat the oil on medium high heat and fry the onions with the paprika powder and salt and pepper until they turn translucent and golden brown.
Add the beetroot and finely chopped garlic and stirfry for about 3 minutes. Add the soy milk, quinoa and some water, I started with 300 ml and added more water later. The quinoa soakes in a lot of water, so you need to keep with enough liquid until the quinoa is cooked.
Let it simmer and bubble on medium high heat. Stir occasionally to check if the quinoa is cooked or needs more water.
You know that it is finished when the little balls get their little tails (how to phrase this?) and actually look like quinoa.
Discard the liquid of the beans and add them to the stew. Also add the parseley. Cook for another two minutes.
The dish is finished and can be enjoyed!
...even the table is sprayed with red spots from the beet juice now. That stuff just goes everywhere! No wonder beet juice is actually used for fake blood.
Photos and original recipe
copyright © 2017 Anna Sandor
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