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Active time
15 minutes
Total time
25 minutes
Yield
4 Servings
Nutritioni
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

 

Instructions
  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. 

An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.


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