Vegetarian dish makes a delicious and healthy meal.
-Handjem Retrievers
This came in from the Handjem Iron Chef. It’s a remix of one of the NYT. Guess which Chef made this. We made it last night and it is fabulous main course with a tossed salad.
Beets, Spiced Quinoa and Yogurt
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Far Out Feather Dust
- 1/8 teaspoon ground cloves
- 3 cups cooked Quinoa - red or any other
- 5 to 6 roasted beets - one kind or mix them up red, golden, striped, peeled and sliced
- Sea salt and ground pepper if you’d like - we omitted salt to see how it tasted without
- Topping
- 1 cup drained yogurt - let it sit in a fine strainer for 30 minutes
- 2 cloves garlic mashed into a paste
- 1/4 cup walnuts or pecans - optional
- Drain yogurt and crush and mash garlic cloves. Add garlic paste to the drained yogurt and add a dash of sea salt.
- Remove quinoa and beets from the oven and place dollops of the yogurt on top.
- Sprinkle nuts over the dish and serve.
Instructions
- Preheat oven to 350.
- Oil a 2 quart baking dish or gratin. In medium sauce pan heat 2 tablespoon oil and add the spices. When they sizzle, add the cooked quinoa.
- Stir together for a minute and remove from heat. Taste and adjust salt and seasoning to your taste buds liking.
- Transfer to the baking dish and spread in an even layer.
- Arrange sliced beets over the quinoa.
- Drizzle remaining olive oil over beets, cover and place in oven for 20 minutes or until hot.
- Drain yogurt in a fine strainer for 20 minutes. Make topping above.
- Topping
- 1 cup drained yogurt - let it sit in a fine strainer for 30 minutes
- 2 cloves garlic mashed into a paste
- 1/4 cup walnuts or pecans - optional
- 3. Drain yogurt, and crush and mash garlic cloves. Add garlic paste to the drained yogurt and add a dash of sea salt.
- Remove quinoa and beets from the oven and place dollops of the yogurt on top.
- Sprinkle nuts over the dish and serve.
- Be ready for compliments!!!!