Roasted Beet & Veggie Quinoa

Do you ever open your fridge, see what’s inside that needs to be used and boom dinner is ready? Okay I wish it was that easy, but I hate wasting food. Especially delicious fruits and vegetables so a lot of our dinners are creations to use up whatever we have.

I have never tasted beets before, like ever. And frankly I always “told” myself I didn’t like them. So tonight when I decided to cook with them, I was pretty scared. But I knew I had a bunch of other deliciousness cooking as well, so if I didn’t like the beets I could always push them aside, right?

 

This was everything we had left from our Week One CSA Share. I was stoked that we had used everything up in dinners, salads, and shakes other than these items which you can see needed to be used up soon.

Here is what I used from our CSA: beets, peas, asparagus, green garlic and scallions

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

Here is what I used from my fridge, garden and pantry: mushrooms, carrots, onion, garlic, rosemary, and quinoa

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

I wanted to use all parts of the beets so I chopped them up to separate the beets, stems, and greens.

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

I got my garlic and scallions cooking into the olive oil.

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

Then I added the beet stems and cooked those down a bit before adding the mushrooms, peas, and greens.

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

This is the carrots, onion, beets, and asparagus after it was nice and roasted.

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

And here it is before I ate it all up. Super healthy and yummy.  However, my taste buds weren’t jumping for joy over the beets, they were just okay.  I love roasted vegetables and everything was delicious, but I’m gonna have to work on this beet thing.

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

Ingredients from our CSA:

Baby beets and their greens

Scallions – chopped

Peas

Asparagus

 

Other Ingredients:

Olive oil – 3 Tbsp

Mushrooms – 5-6 chopped

Carrots – 2-3 chopped

Yellow Onion – 1/3 chopped

Rosemary – 1 Tbsp

Garlic Cloves – 3 minced

Garlic Powder – 1 tsp

Red Pepper Flakes – ½ tsp

Quinoa – ½ cup

Salt & Pepper to Taste

 

Directions:

  1. Prepare quinoa as directed, set aside
  2. Pre-heat oven to 400 °
  3. Wash beets remove from stems and slice in half, slice stems in 1-2 inch pieces and chop the greens and set aside.
  4. Chop asparagus, onions, and carrots and add with beets to cookie sheet.
  5. Coat chopped veggies in olive oil and put on baking sheet, sprinkle with rosemary, garlic powder, salt and pepper and bake for 20-25 minutes or until golden brown
  6. Meanwhile, heat 2 Tbsp of olive oil in cast iron skillet then add minced garlic and chopped scallions and sauté for 3 minutes
  7. Add beet stems and sauté for 2-3 minutes
  8. Add chopped mushrooms and peas and sauté for another 3-5 minutes
  9. Add chopped turnip greens and sauté for another 2 minutes
  10. Add Red Pepper Flakes, Garlic Powder, Salt & Pepper and sauté for another 1-2 minutes
  11. Remove roasted veggies from oven and serve with with greens over the quinoa
  12. Top with scallions

 

For more recipes from our week one CSA share, click HERE.

For other recipes, click HERE.

 

Roasted Turnip Quinoa

Roasted Turnip Quinoa www.eatcleanlivesimple.com

 

Dinner ahhh dinner, the highlight of my evening…that is only if I plan ahead. I am a big planner and organizer so if I don’t plan meals for the entire week it is usually a Chipotle night. Yum, love me a burrito bowl. Anyway…I didn’t do a good job of planning this week with our schedules, so as I went to make dinner tonight, I stared into my fridge full of these “green” things that we just got last night in our first CSA share and my mind starts creating a plan or an idea for hopefully a delicious meal. To be honest, I totally pulled this one out of my butt and it turned out fabulous. Not only did I learn to cook with some of these things, but I also learned that I loved the taste of new veggies and so did the husby which is always a plus!

 

I started with what I was going to use from the weekly CSA share. Peas, baby turnips, turnip greens, scallions, and microgreens.

 

Roasted Turnip Quinoa www.eatcleanlivesimple.com

 

Now what else do I have in my fridge? Mushrooms, garlic and onion…perfect! I went to my pantry and got out the olive oil and quinoa and we were in business.

 

I added 2 tablespoons of olive oil to my cast iron skillet and let that heat up a bit before adding my minced garlic and chopped onions. After about 3 minutes I added the chopped mushrooms and peas and sautéed that for another 3-5 minutes. This allows the peas to still have a delicious crunch to them.

 

Roasted Turnip Quinoa www.eatcleanlivesimple.com

 

While that was cooking I was roasting the baby turnips in the oven on 350° and chopped up the turnip greens. Gave them a quick rinse and then threw them in the cast iron pan with the rest of the veggies and sautéed for another 3-5 minutes.

 

After my quinoa was done, and turnips were roasted it was ready to plate. I put a little quinoa down first, added my veggie mixture and some roasted turnips. Then I topped it with some scallions and some microgreens and we were ready to eat! Delish!

 

Roasted Turnip Quinoa www.eatcleanlivesimple.com

 

The combinations of flavors was delicious, I almost forgot that I was eating healthy. And look there is a turnip in the shape of heart. How cute?

 

Roasted Turnip Quinoa www.eatcleanlivesimple.com

 

Ingredients from our CSA:

Baby turnips and their greens

Scallions – chopped

Peas

Microgreens

 

Other Ingredients:

Olive oil – 2-3 Tbsp

Mushrooms – 5-6 chopped

Yellow Onion – 1/3 chopped

Garlic Cloves – 3 minced

Garlic Powder – 1 tsp

Red Pepper Flakes – ½ tsp

Quinoa – ½ cup

Salt & Pepper to Taste

 

Directions:

  1. Prepare quinoa as directed
  2. Pre-heat oven to 350 °
  3. Wash turnips and slice into 1/4 in slices, coat in olive oil and put on baking sheet and bake for 10-15 minutes or until golden brown
  4. Meanwhile, heat 2 Tbsp of olive oil in cast iron skillet then add garlic and onions and sauté for 3 minutes
  5. Add chopped mushrooms and peas and sauté for another 3-5 minutes
  6. Add chopped turnip greens and sauté for another 2 minutes
  7. Add Red Pepper Flakes, Garlic Powder, Salt & Pepper and sauté for another 1-2 minutes
  8. Remove turnips from oven and serve with veggie mixture over the quinoa
  9. Top with scallions and microgreens

 

For more recipes from our week one CSA share, click HERE.

For more recipes, click HERE.