Average: 0 (0 votes)
Active time
15 minutes
Total time
25 minutes
4 Servings

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


  1. In a small pot, bring 1 cup of water and 2 cups of quinoa to a boil. Simmer on low for 15-20 minutes until tender.
  2. 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. 
  3. Open avocados, remove the pits, and carve each half into several slices lengthwise.  
  4. Serve as a layered dish: Place the quinoa down as the bed, drape the beet greens over the quinoa, and top with avocado slices. 
  5. Add pinches of pepper and additional sea salt to taste. 

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Calories: 360
Total Fat: 21g
Saturated Fat: 2g
Sodium: 365mg
Carbohydrate: 38g
Fiber: 11g
Protein: 9g

Yield: 4 Servings

How'd it Taste?

Tess Smith
I had no idea that you could eat the leaves/stems of a beet. This was not only a pleasant surprise but a tasty one. I feel silly for ever throwing them away. This particular recipe only used the greens. I ended up with beets I need to use too. Watch how I made mine @PlatesOnPurpose on FB, IG, or YouTube

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