Contributing Monkie Aria Alpert
Published on March 9, 2011
Photographer V Blak
I have had many different incarnations of Scarlet Quinoa. Mostly people make it with red Quinoa because, well, it’s red. But I don’t really like the flavor. Tastes too earthy for me. Though I do like it as a breakfast grain with dried fruit, but that’s a different bite…My version is a super, delicious, simple recipe to whip up. Especially if you have some leftover Quinoa from a previous dish. And let’s not forget, it looks prudy too!
For The Quinoa & Beets
1 cup sprouted or regular quinoa, rinsed throughly
1 1/2 cup filtered water
pinch of sea salt
6 red beets, scrubbed, tops off
For The Dressing
4 TB olive oil
Juice of 1 lemon
Juice of 1 orange (use blood orange if available)
1 TB raw apple cider vinegar
Zest of 1/2 orange
1 TB raw honey
1 tsp sea salt
1 tsp fresh rosemary, stemmed and chopped
Fresh ground black pepper
Reserve for Assembly:
1 TB parsley, chopped
1 TB mint leaves, chopped
Instructions For the Quinoa:
Rinse quinoa very well, swishing it around with water to get the bitter film off.
In a small pot add water and salt and bring to a boil. Add quinoa. When water returns to a boil, reduce heat to low, cover and simmer for 15 minutes. Turn off heat and let sit, still covered for 5 minutes. Then, lift lid and fluff quinoa.
Instructions For the Beets:
Heat the oven to 375°F and arrange a rack in the middle. Place beets cut side down in a baking dish and fill with about an inch of filtered water. Cover with parchment paper and then aluminum foil. Place in the oven and roast until tender and easily pierced with a knife, about 1 hour depending on how big your beets are. Remove from the oven and let cool.When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers. Slice the beets in half, then quarter to a little bigger than bite size.
Instructions For the Dressing:
Whisk together. Toss with warm beets. Marinate about 20 minute before serving.
Mix quinoa, beets and marinade together in bowl. Add the parsley and mint. Taste. Add more sea salt if necessary. Serve with Arugula or other greens.