White quinoa is a delicious and healthier alternate for rice ~ it absorbs the flavors of vegetables and spices beautifully and complements curries very well. To maintain the bright color of the beets, be sure to not overcook the pilaf.
ingredients
1 small red beet or 1/4 large beet
1 teaspoon red chili powder
1 cup white quinoa
1 whole orange
1 1/2 teaspoon sea salt
2 tablespoons olive oil
1 teaspoon coriander seeds, crushed
1/4 cup pine nuts
2 tablespoons sesame seeds
Serves 3 to 4
instructions
Peel and grate the beet. You need roughly half a cup. Zest and juice the orange and combine with the quinoa.
In a stockpot, combine with the quinoa, 2 cups of water with grated beet, orange juice, zest, red chili powder, and salt and bring to a boil. Turn the heat down, cook the pilaf uncovered for 10 to 12 minutes or until almost all the water has been absorbed. Let the quinoa rest.
In a small saucepan, heat the olive oil and pop the coriander seeds. Immediately add to the quinoa.
Fold in the pine nuts and sesame seeds.
notes & variations
Replace the red beet with yellow beet or grated carrots.
Add two cups of chopped lettuce at the end, be sure to not reheat after adding the lettuce or it will lose its flavor.
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Replace pine nuts with cashews, almonds, or any other nuts.
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