Meat Free Monday
I am intrigued by today’s combination of ingredients – something completely outside my usual repetoire but a dish I am really looking forward to trying. It features some of my favourite ingredients but in a combination I would never come up with myself. That has been imaginatively realised by Martha Rose Shulman in this recipe for Beets, Spiced Quinoa and Yoghurt.
2 tablespoons extra virgin olive oil
2 allspice berries, ground (about 1/8 teaspoon freshly ground allspice)
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon freshly ground cardamom seeds
3 cloves, ground (1/8 teaspoon freshly ground cloves)
1/2 teaspoon ground cinnamon
1 teaspoon freshly ground coriander seeds
3 cups cooked quinoa (either red or regular; 3/4 cup uncooked)
Salt and freshly ground black pepper to taste
5 to 6roasted beets, yellow, red or a combination; peeled and sliced
1 cup drained yogurt
2 garlic cloves
1/4 cup chopped walnuts
1. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. In a medium saucepan or a large, heavy skillet, heat 1 tablespoon of the olive oil, and add the spices. When they begin to sizzle, add the cooked quinoa. Stir together for one minute, and remove from the heat. Taste and adjust salt. Transfer to the baking dish, and spread in an even layer.
2. Arrange the sliced beets over the quinoa. Drizzle on the remaining olive oil, cover and place in the oven for 20 minutes or until hot. Meanwhile, place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Whisk or stir into the drained yogurt.
3. Remove the quinoa and beets from the oven, and top with dollops of yogurt. Sprinkle with the walnuts, and serve.
Yield: Serves four to six.
Advance preparation: The cooked quinoa and the roasted beets will keep for three to four days in the refrigerator. You can assemble the casserole without the yogurt up to a day in advance. Cover tightly and refrigerate.
wow! now that’s what i call an interesting combo!
like you marie, i couldn’t have dreamed up this combination of flavors but I love the sound of it too and can’t wait to try it out.
I wonder what you could subsitute for the drained yoghurt? I would love to try it out but not so sure about the yoghurt part.
Angela, I feel the same about the yoghurt and cannot think of a substitute but I am still going to try this out without the yoghurt as I love the sound of the spices and walnuts combined with the roast beets which is one of my favorite things to eat
yes, i too was puzzling over the drained yoghurt part…
What an amazing combination of flavours!
Now that’s a Meat Free Monday recipe to try!
I love reading Martha Rose’s recipes but I hadn’t come across this one before. She is such an imaginative cook and her recipes are so wonderfully healthy. Thanks for sharing
Yum! Sounds fab!!
This looks so delicious! Anything with cardamom and/or yogurt is a favorite in our house. Thanks so much!
So glad you all like the sound of this imaginative recipe as much as I do!
Lovin the sound of this!
Interesting recipe. I hope the combination works coz I can’t wait to try this out. The picture above looks amazingly yummy.
Doesn’t it just 😉