Wednesday, January 16, 2013

Quinoa with Roasted Beets, Onions, and Lima Beans

quinoa with roasted beets, onions, and lima beans

I'm revamping my quinoa recipes just a little bit, mostly replacing nuts with legumes. Because I kept not watching and burning the nuts, well Poppy, could you them? No, they are fired and being replaced with things that don't need to be watched.

a bunch of 3-5 beets
an onion
olive oil
a bag of frozen lima beans
1 cup quinoa
2 cups water

Heat oven to 500 degrees.

Trim the beet greens and save them for later, or saute them to serve on the side. Or if you've left them in the fridge and they've turned into Grandpa Simpson, throw them out. Scrub and dice the beets, peel and dice the onion, and toss them together with the lima beans in a baking pan with olive oil, salt, pepper, and a little bit of thyme. Roast until nicely browned, about twenty-five minutes.

Meanwhile, bring the quinoa and water to a boil in a small pot. Reduce heat to low and cook for 15 minutes. Turn off the heat and let it stand. When the vegetables are roasted, add the quinoa right to the baking pan and stir it all together.

The really new thing this season, actually, is that I like to make up a bowl with half a roasted sweet potato and half quinoa and reheat them together in the microwave with a little slice of butter in the sweet potato. Then I sort of mash it together a little to eat, perfect little bowl of fuel.