- In a small pot, bring 2 cups of water and 1 cup of quinoa to a boil. Simmer on low for 15-20 minutes until tender.
- While the quinoa cooks, heat the olive oil in a medium pan on medium heat. Sauté the garlic. Add the beet greens, sherry or wine, and sea salt, and cook, stirring together for about 5 minutes, or until the the greens are wilted.
- Open avocados, remove the pits, and carve each half into several slices lengthwise.
- Serve as a layered dish: Place the quinoa down as the bed, drape the beet greens over the quinoa, and top with avocado slices.
- Add pinches of pepper and additional sea salt to taste.
Banner Image:
Quinoa w Wilted beet greens and avocado.jpg
Teaser Image:
Quinoa w Wilted beet greens and avocado.jpg
Ingredients:
1 cup of (golden) quinoa
2 cups of water
1 tablespoon olive oil
3 cloves of garlic
Green tops from one bunch of beets, coursely chopped
1 tablespoon cooking sherry or red wine
2 ripe avocados
½ teaspoon sea salt
Pinch of Aleppo pepper, Grains of Paradise, or crushed red pepper
Nutrition:
Calories: 360, Total Fat: 21g, Saturated Fat: 2g, Sodium: 365mg, Carbohydrate: 38g, Fiber: 11g, Protein: 9g
Author:
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.
Show on WGC.org?:
Show on WGC.org?
Diet:
Latin American Heritage DietVegetarian & Vegan DietAfrican Heritage Diet
Dietary choice:
Vegetarian Vegan Gluten-free