We're always looking for new ways to eat quinoa. A source of "complete protein," this pseudograin includes all nine essential amino acids and twice the protein of regular cereal grains (with fewer carbohydrates).
This salad recipe from Alter Eco Royal Pearl Quinoa combines roasted beets, fluffy quinoa and creamy goat cheese for an interesting diversion from the typical cold quinoa salad. Unlike all those summer quinoa salads we've been eating, this one's served hot and is super satisfying at the end of a cool, fall day.
4 cups cooked Alter Eco Royal Pearl Quinoa
1 bunch of beets (3 large, 4 medium or 5 small), roasted
3/4 to 1 pound beet greens (the greens from 1 generous bunch)
Salt to taste
1 to 2 tablespoons extra virgin olive oil (to taste)
2 garlic cloves, minced
2 teaspoons caraway seeds, lightly crushed
2 ounces goat cheese, crumbled or diced (1/2 cup)
Scrub and roast the beets. Once they are cooled, remove the skins and cut into 1/4-inch dice. Set aside.
Blanch the greens in a large pot of generously salted water or steam them above an inch of boiling water until wilted, one to two minutes. Refresh with cold water, squeeze dry and chop.
Heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute.
Add the caraway, beet greens, and salt and pepper to taste. Stir over medium heat for 30 seconds to a minute until the greens are nicely infused with the garlic and oil.
Add the beets and quinoa. Toss together until the ingredients are well combined and the quinoa is heated through and colored with beet juice. Taste and adjust salt and pepper.
Transfer to a wide serving bowl or platter, and sprinkle the goat cheese over the top.