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Beets, Spiced Quinoa and Yogurt

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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!!!!