Quinoa w/ root veggies, tahini sauce on top, topped w/ crunchy quinoa
Servings: 2, Preparation time: 45 minutes
Ingredients
- 2 cups quinoa (any variety or mixture)
- 1 beet, sliced
- 1 large potato, sliced
- 1 1/2 – 2 cups of kale, chopped
- 1/4 cup yellow onion, chopped
- 2 cloves of garlic, chopped or left in big pieces
- olive oil
- Bulldog paprika
- Basque paprika (or something w/ spice)
- salt & pepper
- BBQ tahini
- Crunchy quinoa
Instructions
1. Preheat oven to 425.
2. Peel and slice the beet into 1/4 inches of less slices.
3. Put beet in pan w/ a little olive oil and roast for about 15 minutes. They should be getting soft, but not fully cooked.
5. Cook quinoa w/ almost 2 cups of water until fluffy, about 20 minutes.
6. Peel and slice the potato into 1/4 or less slices.
7. Peel and slice the carrot lengthwise until thin slices.
8. Once the beets are getting soft, add the potatoes, carrots and garlic. Toss w/ more olive oil, salt, pepper, a generous dose of bulldog paprika and a little basque paprika (or something spicy). Cook veggies for 15-20 minutes, until desired softness.
9. Saute onions in a pan w/ olive oil until they start to get soft.
10. Add kale to the onions and continue to saute for a few minutes.
11. Add fluffy quinoa to the kale and onions.
12. Prep tahini sauce (or use Yum sauce).
13. Plate the quinoa w/ veggies on top, and the tahini drizzled on top. Sprinkle w/ the crunchy quinoa.