Quinoa makes for a nourishing dish pretty much anytime.
Here it is mixed with the leaves of brussels sprouts and roasted yellow beets.
- quinoa – 1 cup cooked per person
- brussels sprouts – use either roasted or sautéed – about 3-4 per person
- beets – about 1/2 -1 per person – use either roasted or boiled
- pine nuts – about 1 table spoon per person
- olive oil
- sea-salt and pepper
To cook the quinoa; rinse well and put the quinoa, water, and sea-salt in a pot, bring it to a boil and then turn it down to a simmer for 20 minutes or until the water is gone and the little sprout (tail) of the quinoa is “out”.
1/2 cup dry quinoa, 1 and 1/14 cup of water makes a cup of cooked quinoa. Always cook it with a pinch of sea-salt, it brings out the flavor.
Cut the beets into thin slices (you can use a mandolin) and either roast them in the over @425 degrees (use a cooking oil for high heat) for about 25 min. or use pre-boiled or pre-roasted beets.
Wash the brussels sprouts and cut off the bottom to peel off the leaves, sauté them lightly in a pan stovetop before mixing them with the quinoa.
Mix all ingredients in a bowl with just a little sea-salt and freshly ground pepper to taste, add olive oil (a large tablespoon or so) and pine nuts, put it in a nice bowl, serve and enjoy.