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Beet Stacks with Cumin Quinoa

April 28, 2012

As you can tell, posts are few and far between as work’s been nuts. Also since my mom’s here, I barely do anything in the kitchen these days. However, G, on the other hand, created another masterpiece that I told him to blog about. Here goes:

What you need (to serve meal for two):

For the Beet Stacks:

  • 1 large beetroot
  • 1/2 cup of goat cheese
  • 1 cup of greek yogurt (i used Fage 2%)
  • olive oil
  • salt to taste

For the Cumin Quinoa:

  • 1 cup of Quinoa (I mixed equal part white and red quinoa)
  • 2 1/2 cups of water
  • 1 small green chili for some heat
  • 1 teaspoon Mustard seeds
  • 1 tablespoon of Cumin
  • Salt to taste
  • Black pepper to taste
  • Veggies (use what you like, below is what I used)
    • 1/2 cup of frozen edamame
    • 1/2 cup of corn
    • 1 cup of chopped arugula
    • 1 big tomato

How its Done

Making the Cumin Quinoa:

I wanted to make the quinoa with inspiration from a humble southern dish called the uppuma (see more of uppuma recipe here)

Bring water to boil and add quinoa and cover and cook for 10~15 mins – check periodically to see how much water is consumed and if the quinoa is cooked. Cooked quinoa look like the seeds sprouted tails

While the Quinoa is cooking separately, heat olive oil on low to medium in a pan add mustard seeds. When the mustard seeds start popping cover till they are all done crackling and then add the cumin seeds. Now toast till the cumin seeds are brown and you can smell the aroma. Now add green chili, frozen edamame and corn and roast on the pan till they start browning. Now add the arugula and tomato and cook for 3 mins.

Now add the cooked Quinoa to the pan while still on heat and add salt and pepper to taste – cook for a few minutes till all the water is gone and the Quinoa vegetable mix is the consistent of cooked rice.

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Making the Beet Stacks:

Mix the goat cheese and greek yogurt in the bowl with a whisk – you will have to work the goat cheese in but it is easy. Keep aside.

Now peel and cut the beets in thick slices. Take all the thick slices, add a little salt and loosely arrange them in a microwave safe bowl and microwave them for about 4 mins checking with a fork to make sure it is not too soft but cooked through rearranging them in the bowl mid point.

In a flat pan, coat with olive oil and lay the beets flat in a single layer next to each other – cook for 2 mins and flip them over and cook for another 2mins, if you want them crispy cook them longer.

Putting it all together:

Start with the biggest slice of the beet from the middle part, lay it in the center of a plate and add a spoon of goat cheese yoghurt mix. Now add another slice of beet and repeat – yes you can challenge yourself and go as high as you can. Now surround the beet stack with the Cumin Quinoa and your diner is ready. This is so yummy and makes you feel great too – you just had a delicious meal rich in protein from the yogurt, cheese, edamame and quinoa. The textures from the crunchy beet, creamy filling, nutty cumin Quinoa will leave you satisfied!

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2 Comments
  1. this looks awesome Rakhi! what an amazing idea, I am definitely trying this :-)

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