.... And it's made me cook new and interesting things.
For example:
Quinoa with roasted beets and brussel sprouts!
3 large beets
10 large brussel sprouts
couple tablespoons olive oil
1 C quinoa
5 cloves garlic, chopped
1 large or 2 small shallots, chopped
1/2 C balsamic vinegar
two green onions, sliced finely
Pre-heat oven to 400 degrees.
Peel the beets (wear gloves if you don't like red stuff all over your hands) and chop into one to two inch chunks. Toss with a bit of olive oil and salt and pepper well. Place the beets on a cookie sheet and into the oven.
Meanwhile, chop off the ends of the brussies and cut in half. Toss with olive oil, salt and pepper well. Place cut side down on a sheet, and after the beets have been cooking for about twenty minutes, put the brussies in the oven.
In a saucepan, combine the quinoa with two cups water. Bring to a boil, then cover and simmer until the water is absorbed.
Saute the garlic and shallots in a little olive oil - careful not to burn!! - until shallots are translucent. Salt and pepper well, and whisk in balsamic vinegar. Bring to a simmer for about four minutes.
After the beets have been in the oven for forty minutes (and the brussies for twenty), check to see if the beets are fork tender. If they are, remove them, along with the brussies.
Combine the quinoa, beets, brussies, sauce, and chopped green onions. Taste for seasonings and add more salt and pepper if needed. Serve warm.
