Tricolor Beets and Teriya-quinoa
This column is dedicated to the farmer’s market every Thursday on Excelsior Concourse. I focus on creating dishes and drinks centering around a key ingredient from the market and a few simple ingredients from the supermarket to create appealing courses that are as engaging to the eyes as they are to the pallet. I used superfoods that I collected from the farmers market to create a dish that I felt would embody the word clarity including: beets and quinoa.
For this recipe, I pre-roasted the beets to deepen their flavor and added them right to the marinade. The green onion really brightens up the teriyaki sauce and the garlic adds body. The addition of quinoa really provides a much needed texture and filling body with the flavor of fresh beets.
Tricolor Beets Teriya-quinoa
A variety of beets (I selected a few small red beets and golden beets)
¼ cup teriyaki sauce
Four Green Onions
Two cloves of Garlic
Two bags of instant Quinoa (I used multicolor quinoa)
1) Preheat your oven to 400 degrees.
2) Wash and dry all of the beets and carrots before coating them in olive oil and salt. Place the vegetables in pieces of tin foil and wrap them up tightly.
3) Place all of the aluminum wrapped vegetables in the oven for 20 minutes.
4) Add teriyaki sauce to a small bowl. Make a marinade by chopping cloves of garlic and adding it the teriyaki sauce along with a tablespoon or two of olive oil.
5) Start to boil water for quinoa and when it is at a rolling boil add two bags of quinoa.
6) When the beets and carrots are fork tender. Peel them and cut them into small chunks.
7) Add the chunks to a plastic bag full of the teriyaki sauce mixture.
8) Place a bit of olive oil into pan on medium high.
9) When the oil is hot throw in your green onions.
10) Cook the onions for about a minute and a half before adding entire bag of beets and teriyaki sauce.
11) Cook for 10 minutes and then add the quinoa.
12) Stir and garnish with a few extra green onions.