Spring Recipes: Rainbow Quinoa & Roasted Beet Salad
This is a go-to recipe for me. It tastes fresh with celery, sweet with raisins and hearty with beets.This well balanced recipe is a crowd-pleaser, easy to prepare and suitable for dietary restrictions. INGREDIENTS:1 C dry quinoa, rinsed
2 C veggie stock
1 large red beet
1 small butternut squash, peeled and chopped
Coconut oil
1 rib celery, including leaves, diced
1/2 C golden raisins
2 T capers
1 T apple cider vinegar
1 T raw honey or molasses
1 T fresh basil, minced
1/8 tsp celery seed
Salt and pepper to tasteDIRECTIONS:Preheat the oven to 350.
Cut the beet in half, place it cut-side-down in a deep dish filled with 1/2″ of water. Cover with foil and place in the oven until the skin slides off, around 45 min to1 hour.
Toss the cubed butternut squash pieces in coconut oil, salt, and pepper, and spread them out on a sheet pan and pop them into the oven until they are roasted, about 20-30.
If you have a rice cooker, use that to cook the rinsed quinoa in the veggie stock and a Tbsp of coconut oil with a pinch of salt and a bit of pepper. If not, use a pot on the stove.Bring the stock to a boil, add the quinoa, seasonings, and coconut oil. Return to a boil, and then cover, reduce, and simmer for about 15 minutes or until you see the circular germ separate a bit from the rest of the grain. Turn out the cooked quinoa into a bowl and fluff it with a fork.
When the beet is cooked, drain off the water and slough off the skin with a dish towel. Trim off and discard the root and stem ends, and cube the rest of it. Add these pieces to the quinoa in the bowl.
Add all of the rest of the ingredients and carefully stir them well to incorporate it all evenly.
You can serve this immediately or refrigerate it for up to a week.
If you like, this goes very nicely with feta cheese. Include your child with the cooking, setting and clearing the table. Even the youngest children can place a napkin on each spot. Create a moment of connection and gratitude by saying a blessing or offering thanks at meal time.
You can download our free collection (3 lovely watercolored pages) of
mealtime blessings here. 
This is a go-to recipe for me. It tastes fresh with celery, sweet with raisins and hearty with beets.This well balanced recipe is a crowd-pleaser, easy to prepare and suitable for dietary restrictions. INGREDIENTS:1 C dry quinoa, rinsed
2 C veggie stock
1 large red beet
1 small butternut squash, peeled and chopped
Coconut oil
1 rib celery, including leaves, diced
1/2 C golden raisins
2 T capers
1 T apple cider vinegar
1 T raw honey or molasses
1 T fresh basil, minced
1/8 tsp celery seed
Salt and pepper to tasteDIRECTIONS:Preheat the oven to 350.
Cut the beet in half, place it cut-side-down in a deep dish filled with 1/2″ of water. Cover with foil and place in the oven until the skin slides off, around 45 min to1 hour.
Toss the cubed butternut squash pieces in coconut oil, salt, and pepper, and spread them out on a sheet pan and pop them into the oven until they are roasted, about 20-30.
If you have a rice cooker, use that to cook the rinsed quinoa in the veggie stock and a Tbsp of coconut oil with a pinch of salt and a bit of pepper. If not, use a pot on the stove.Bring the stock to a boil, add the quinoa, seasonings, and coconut oil. Return to a boil, and then cover, reduce, and simmer for about 15 minutes or until you see the circular germ separate a bit from the rest of the grain. Turn out the cooked quinoa into a bowl and fluff it with a fork.
When the beet is cooked, drain off the water and slough off the skin with a dish towel. Trim off and discard the root and stem ends, and cube the rest of it. Add these pieces to the quinoa in the bowl.
Add all of the rest of the ingredients and carefully stir them well to incorporate it all evenly.
You can serve this immediately or refrigerate it for up to a week.
If you like, this goes very nicely with feta cheese. Include your child with the cooking, setting and clearing the table. Even the youngest children can place a napkin on each spot. Create a moment of connection and gratitude by saying a blessing or offering thanks at meal time.
You can download our free collection (3 lovely watercolored pages) of mealtime blessings here.