Thursday, September 26, 2013

Recipe: Quinoa and Roasted Beet Salad

With Fall around the corner, markets are overflowing with produce that is the essence of the season. While the weather gets cooler, it only seems natural to eat vibrant and hearty root vegetables roasted to perfection. So this autumn, incorporate the season’s bounty in Alter Eco’s Quinoa and Roasted Beet Salad. In this recipe, Alter Eco Royal Pearl Quinoa ties the warm, earthy beets together with the decadent goat cheese; It’s perfect for curling up and savoring on cool fall day.

Royal quinoa (or “quinoa real”) is grown only in the Bolivian Altiplano on the edge of the salt flat and at the foothill of Andean volcanoes. Like with Champagne, Royal Quinoa can only come from this part of the world. Royal quinoa is grown at 13,000 feet above sea level and the harsh conditions dictate that only the strongest and most resilient quinoa grows and thrives there. As a result, royal quinoa is believed to be larger, nuttier and more nutritious than other types of quinoa. Additionally, the richness of the soil in the Bolivian Altiplano contributes to the special qualities of the royal quinoa, as does the expertise of the farmers there, who have generations of skill and know how in growing this product. Alter Eco is the exclusive U.S. provider of Royal Quinoa due to their relationships with the cooperatives in this special part of Bolivia.



4 cups cooked Alter Eco Royal Pearl Quinoa
1 bunch of beets (3 large, 4 medium or 5 small), roasted
3/4 to 1 pound beet greens (the greens from 1 generous bunch)
Salt to taste
1 to 2 tablespoons extra virgin olive oil (to taste)
2 garlic cloves, minced
2 teaspoons caraway seeds, lightly crushed
2 ounces goat cheese, crumbled or diced (1/2 cup)


1. Scrub and roast the beets. Once they are cooled, remove the skins and cut into 1/4-inch dice. Set aside.

2. Blanch the greens in a large pot of generously salted water or steam them above an inch of boiling water until wilted, one to two minutes. Refresh with cold water, squeeze dry and chop.

3. Heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the caraway, beet greens, and salt and pepper to taste. Stir over medium heat for 30 seconds to a minute until the greens are nicely infused with the garlic and oil. Add the beets and quinoa. Toss together until the ingredients are well combined and the quinoa is heated through and colored with beet juice. Taste and adjust salt and pepper. Transfer to a wide serving bowl or platter, and sprinkle the goat cheese over the top.

4. Serve hot.

Disclosure: I did not receive any products nor was paid for this promotion. I was provided info from the PR firm to share. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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