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.
Very unique recipe! Quinoa, beets, and tofu – all very healthy ingredients!
nice ..interesting i like it