Mint Quinoa with Sweet Beets


Photo by Amie Valpone


Fresh beets, honey and mint create a sweet sensation. Serve this dish as an appetizer, side dish or even dessert. Kids will love it topped with dairy-free ice cream.

1½ cups uncooked quinoa
3 large beets, scrubbed
⅓ cup raw, shelled sunflower seeds or almonds
2 tablespoons honey
¼ cup finely chopped fresh mint
2 tablespoons vanilla yogurt or dairy-free vanilla yogurt, optional
-Lemon zest

1. Cook quinoa according to package directions.

2. Meanwhile, cut leaves off beets and place beets in a large pot of water. Cover and bring to boil; then simmer 25 to 30 minutes or until tender. Drain and rinse with cold water. Remove skin and pat dry with a paper towel. Set aside to cool.

3. Preheat oven to 300°F. Place seeds on a baking sheet and roast until golden and fragrant, about 10 minutes.

4. Cut beets into ½-inch chunks. Remove seeds from oven and toss with beets and cooked quinoa in a large bowl. Drizzle with honey and fluff with a fork to evenly distribute seeds. Sprinkle with fresh mint and top with vanilla yogurt, if desired, and a dusting of lemon zest.

Each serving contains 121 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 18mg sodium, 19g carbohydrate, 2g fiber, 4g sugars, 4g protein, 12Est GL.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.