Quinoa with Wilted Beet Greens and Avocado Slices
In her encyclopedic cookbook “Vegetable Literacy”, Deborah Madison shares the magic of pairing avocado and quinoa, inspiring Oldways to create this recipe. The creamy coolness of ripe avocado blankets nutty, textured quinoa in perfect harmony. Add tender, wine-kissed beet greens to the mix, and you have a simple, gourmet-tasting meal that takes less than 25 minutes to prepare.
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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
- 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.
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.
Nutrition
Calories: 360Total Fat: 21g
Saturated Fat: 2g
Sodium: 365mg
Carbohydrate: 38g
Fiber: 11g
Protein: 9g
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