Beet Quinoa Pilaf
30 Min

Beet Quinoa Pilaf

White quinoa is a delicious and healthier alternate for rice ~ it absorbs the flavors of vegetables and spices beautifully and complements curries very well. To maintain the bright color of the beets, be sure to not overcook the pilaf.
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Cook Time

30 Minutes



Step 1
Peel and grate the beet. You need roughly half a cup. Zest and juice the orange and combine with the quinoa.
Step 2
In a stockpot, combine with the quinoa, 2 cups of water with grated beet, orange juice, zest, red chili powder and salt and bring to a boil. Turn the heat down, cook the pilaf uncovered for 10 to 12 minutes or until almost all the water has been absorbed. Let the quinoa rest.
Step 3
In a small saucepan, heat the olive oil and pop the coriander seeds. Immediately add to the quinoa.
Step 4
Fold in the pine nuts and sesame seeds.
1 small red beet or 1/4 large beet
1 teaspoon red chili powder
1 cup white quinoa, rinsed
1 whole orange
1 1/2 teaspoons sea salt
2 tablespoons olive oil
1 teaspoon coriander seeds, crushed
1/4 cup pine nuts
2 tablespoons sesame seeds

Notes & Variations

  • Replace the red beet with yellow beet or grated carrots.
  • Add two cups of chopped lettuce at the end. Be sure to not reheat after adding the lettuce or it will lose its flavor.
  • Replace pine nuts with cashews, almonds, or any other nuts.
30 Min


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