Kale, Carrots, Beets, and Quinoa

This is definitely one of those dishes where I opened the fridge pulled out some stuff and crossed my fingers that everyone liked it. It's easy to love the dishes I've made that are encased in a flaky crust, or bathed in cashew cream sauce, but this dish had a clean and pure flavor to it.


After I had my way with this one, I felt so incredibly healthy. I felt like I did something so good for my body, and I did; which is why I stuffed my face with popcorn and chocolate for dessert.
Carrots, Quinoa, Kale, and Beet all in one magnificent bite.

2 beets
olive oil
1 bunch kale, stemmed and chopped 
2 tbsp apple cider vinegar
1/2 tsp liquid smoke
1 c uncooked quinoa
2 c veggie broth
2 garlic cloves, minced
4 carrots, finely diced
1 tbsp basil
salt and pepper, to taste
  1. Preheat the oven to 425 and roast those beets for an hour or so; you gotta be able to put a fork in her.
  2. In a saucepan, combine the quinoa and vegbroth on high until it boils. Once that happens, put a lid on it and lower the heat to a low simmer.
  3. In another skillet, saute the garlic cloves until they start to brown; add in the carrots, basil and some salt and pepper and let cook until tender.
  4. In yet another skillet, you'll want to saute up the greens but wait until you think the beets are just about done. Toss the greens in apple cider vinegar and liquid smoke. Sprinkle with salt and pepper and let cook until the greens are wilted.
  5. When the beets are tender, take them out of the oven and let them cool a bit, then peel and cut the beets into chunks and now you ready to assemble your plates and get to the business of eating. 

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