Cook Share and Feast

This year until last week I couldn’t find good fresh beets in the farmers market.  Last week when I went there, to my surprise they had really fresh beet bunches with fresh beet greens.  I couldn’t resist and bought a big bunch.  While they are fresh, I wanted to make some dish and came up with this one.  The dish came out really good, but I would have enjoyed if I had added some extra spice – like crushed red chili flakes

Ingredients:

• ¾ cup Quinoa
• 1 ½ cups water
• 7 oz extra firm tofu
• ½ lb beets
• 8 oz beet greens roughly torn into pieces
• 1 tablespoon cooking oil
• 3 medium garlic cloves finely chopped
• ¼ inch piece fresh ginger finely chopped
• 2 teaspoons sesame seed roasted

For the Sauce:

• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon hot chili sesame oil
• ¼ teaspoon rice vinegar

Method:

• Add quinoa and water to a covered saucepan and cook uncovered until it start to boil
• Lower flame and cover and cook until all water is absorbed – about 15 minutes. Set aside
• Drain tofu on paper towel and cut into ¼ inch cubes
• Peel beets and cut into thin cubes.
• Preheat oven to 375 F. Lightly spray cooking oil to a cookie sheet and spread cut beets and tofu in one layer.  Spray oil over the cut beets and tofu and roast for about 40-45 minutes.
• To make the sauce in a small bowl combine together soy sauce, sesame oil, chili sesame oil, and rice vinegar. Set aside
• Add cooking oil to a large skillet and add garlic and ginger and saute until they are lightly browned. Add beet greens and saute until leaves are wilted
• Add roasted beets, tofu, and cooked Quinoa to the skillet and mix well
• Add sauce mixture to the Quinoa and combine and cook on low flame for another minute or two
• Sprinkle with toasted sesame seeds
• Serves 2 main dishes.