Beets, Spiced Quinoa and Yogurt
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons extra virgin olive oil
- 2allspice berries, ground (about â…› teaspoon freshly ground allspice)
- ¼teaspoon freshly ground nutmeg
- â…›teaspoon freshly ground cardamom seeds
- 3cloves, ground (â…› teaspoon freshly ground cloves)
- ½teaspoon ground cinnamon
- 1teaspoon freshly ground coriander seeds
- 3cups cooked quinoa (either red or regular; ¾ cup uncooked)
- Salt
- freshly ground black pepper to taste
- 5 to 6roasted beets, yellow, red or a combination; peeled and sliced
- 1cup drained yogurt
- 2garlic cloves
- ¼cup chopped walnuts
Nutritional analysis per serving (6 servings)
264 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 10 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. In a medium saucepan or a large, heavy skillet, heat 1 tablespoon of the olive oil, and add the spices. When they begin to sizzle, add the cooked quinoa. Stir together for one minute, and remove from the heat. Taste and adjust salt. Transfer to the baking dish, and spread in an even layer.
- Step 2
Arrange the sliced beets over the quinoa. Drizzle on the remaining olive oil, cover and place in the oven for 20 minutes or until hot. Meanwhile, place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Whisk or stir into the drained yogurt.
- Step 3
Remove the quinoa and beets from the oven, and top with dollops of yogurt. Sprinkle with the walnuts, and serve.
- Advance preparation: The cooked quinoa and the roasted beets will keep for three to four days in the refrigerator. You can assemble the casserole without the yogurt up to a day in advance. Cover tightly and refrigerate.
Private Notes
Comments
I made a simpler version of this and it tasted great. Roasted beets in butter wrapped in foil. While they were roasting, I made the quinoa. Mashed the garlic in a little dish and then added powdered versions of all the spices in the same amounts listed on the recipe. Added the spice mixture to quinoa. Tossed in chopped, roasted beets and the walnuts so it was kind of like a warm salad or a pilaf. Served with a dollop of yogurt. Total time, 30 to 35 min.
This is simple and tasty enough for a weeknight meal but it's not that attractive. I would not serve it to guests.
I added some cooked beyond meat in a layer between the quinoa and beets. I also use almond and oat milk yogurt and pre-steamed beets (that box they sell at Costco). I love this dish so much!!!
Delicious combination of spices, worth doing this treatment for the quinoa alone. Loved the beets too. Did not love the raw garlic in the yogurt. Will definitely make again minus the raw garlic, and with other veggies to mix it up.
Tasty dish. Made it as a light dinner on a winter night. A nice way to incorporate cinnamon and clove into a savory dish. Plated the beets and quinoa first, then added the yogurt and walnuts. Set aside the reminder for a couple of weekday lunches.
Advertisement