Quinoa with Beets and Sweet Potatoes - Sweet & Savory Kitchens

Margaux says…

We eat quinoa like it’s going out of style in the summer.  Now it’s finally fall (I don’t know about where you live, but in Chicago I thought summer was never going to end!), and I wasn’t ready to give up my go-to dinner starter, but I’m definitely not in the mood for more salads.  So this week I tested out a couple of quinoa side dishes (or in one case we ate it as the main dish with a poached egg on top) that were amazing!  They’re based on a recipe in one of my old Martha Stewart magazines for quinoa hash, which is where I got the idea for the poached egg.  These would be great also as side dishes for Thanksgiving dinner!  Especially if you have vegetarians or vegans in your family, as quinoa has a good amount of protein and can be eaten as a main dish.  I served the beet-sweet potato one with roasted chicken, and it was delicious as a weekend meal.

Quinoa with Roasted Vegetables and Brussels Sprouts - sweet & Savory Kitchens

I see Aunt Suzy and I are on the same wavelength…her latest post is very similar to mine, with forbidden rice instead of quinoa.  Can’t wait to try that one out, too!  There are numerous combinations of things that you can toss with the cooked quinoa; these are just the two that I have made so far.

Aunt Suzy says . . . 

We are on the same wavelength! I almost put in my post that I thought the forbidden rice dish could be made with red or black quinoa! I can’t wait to try these.

Quinoa with Beets and Sweet Potatoes
Adapted from Martha Stewart Living

1 cup dry quinoa
3 tbsp olive oil
1 leek, white and light green parts only, halved lengthwise, rinsed thoroughly, and sliced thinly
1 sweet potato
2-3 beets with greens, greens rinsed thoroughly and chopped
1 tbsp orange zest
3 sprigs thyme, leaves removed and chopped

Cook quinoa according to package directions.

Preheat oven to 400 degrees. Peel and chop sweet potato into 1/2″ chunks and toss with 1/2 tbsp olive oil and 1/4 tsp salt. Spread on 1/2 of a rimmed baking sheet lined with tin foil. Peel and chop beets into 1/2 chunks, toss with 1/2 tbsp olive oil and 1/8 tsp salt and spread on other half baking sheet. Roast for about 30 minutes, until tender, stirring halfway through, taking care not to mix beets and potatoes.

Meanwhile, heat remaining 2 tbsp oil in a large skillet over medium heat. Sauté leeks and thyme for about 2 minutes, until they have softened. Add beet greens and sauté until wilted. Turn off heat and set aside until quinoa and veggies are done. Toss quinoa, roasted veggies, and leek mixture together in a large bowl with orange zest. Add salt and pepper if needed.

Quinoa with Butternut Squash and Brussels Sprouts

1 cup dry quinoa
3 tbsp olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
12 oz. shredded Brussels sprouts
1/2 small butternut squash, peeled and cut into 1/2″ pieces
2 medium Yukon gold potatoes, cut into 1/2″ pieces
2 tbsp chopped fresh oregano

Cook quinoa according to package directions.

Preheat oven to 400 degrees. Toss potatoes and squash with 1 tbsp olive oil and 1/2 tsp salt and place on baking sheet lined with foil. Roast for about 25-30 minutes, until tender, stirring about halfway through.

Meanwhile, heat remaining oil in large skillet over medium heat. Sauté onion for about 3 minutes, until softened. Add garlic and sauté about 30 seconds, until fragrant. Increase heat to medium-high and add Brussels sprouts. Sauté for about 2-3 minutes. You may want to add a little more oil to the pan by pushing the veggies to the side and adding it (I found the pan got a bit dry and added another tablespoon). Stir in oregano. Turn off heat. Combine quinoa with roasted veggies and Brussels sprouts mixture in a large bowl and mix thoroughly.

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Forbidden Rice with Brussels Sprouts, Squash and Pecans

Aunt Suzy says . . .

When I saw this recipe, I knew I had to make it – after all, I had the exact amount of Forbidden Black Rice sitting in my cupboard from a whirl with a so-so recipe this summer.  Even though I didn’t like the previous dish, I was introduced to the unusual floral flavor and wonderful mouth appeal of this new-to-me rice variety.  This blend of favorite ingredients and flavors looked like a can’t-miss.  In addition to the squash and pecans, I added another seasonal favorite, good old Brussels.  It only occurred to me after making it, that it’s perfect for Halloween with it’s black and orange color scheme.  Whether you make this as part of a Halloween spread or for dinner as a side to roast something (we served with roast chicken), I know you’ll enjoy.

Ingredients

1 small butternut squash, peeled and cubed (about 2 cups)

1 pound small Brussels sprouts, bottoms removed and cut in half (about 3 cups)

Olive oil for roasting

2 tablespoons butter or olive oil or a combo

2 shallots, peeled and minced

1 1/2 cups forbidden black rice

2 1/2 cups water

Zest of 1 orange

1 heaping tablespoon fresh thyme leaves (or 2 teaspoons dried)

1 cup pecan halves, toasted and chopped

Salt and Pepper

Instructions

Roast the vegetables:

Preheat the oven to 425F. Line a baking sheet with foil and drizzle with olive oil. Place the squash cubes on the foil and toss to coat with the oil. Roast for 15 min, stir and roast for another 5-10 min.  Remove from oven and turn out onto a platter.  Do the same for the Brussels sprouts, but roast for 10 min, stir and roast for another 5-10 min.  Turn out onto a platter.

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Cook the rice:

Rinse the rice thoroughly in a mesh sieve and set aside to drain. Set a medium saucepan over medium heat. Add the butter and/or olive oil and heat till bubbling or shimmering if using oil.  Add the shallot and saute for 2 minutes. Add the rice, stir and saute for another 2-3 minutes, until fragrant. Add the water and 1 teaspoon salt,.  Bring to a boil, stir, reduce heat, cover, and simmer for 30-40 minutes until water is completely absorbed.  Let stand for 10 minutes, then fluff with a fork.

Assemble the dish:

In a large bowl, combine the cooked rice, the roasted vegetables, the orange zest and thyme.  Stir to combine.  Add the pecans and stir again until just combined. Salt and pepper to taste. Serve warm.

NOTES ON INGREDIENTS:  The original recipe did not call for the Brussels sprouts, so if these aren’t a favorite for you, they can be omitted. Black rice is available in both bulk and packaged at our local co-op, so if you have a co-op or health food store locally you can check there. I highly recommend seeking it out. It’s available online directly from Lotus Foods. Short grain brown rice or one of the black or rice blends from Lundberg could be a good substitute.

Aunt Suzy says . . . .

I saw this recipe in Food & Wine this month and since it has fall vegetables paired with some of my favorite aromatics and ingredients, I thought I’d give it a try.  I thought it sounded good, but was delighted by how delicious it was – it way outstripped my expectations!  Of course, I made adaptations – I can’t help but tinker!  I thought this would be too difficult to eat with bucatini, so instead used a my favorite small pasta shape, fusilli bucati.  I think other small pasta shapes would be excellent, or you might want to try the bucatini of the original recipe.  (Actually, I think this would make a great side vegetable dish without the pasta.) You might be inclined to skip the toasted breadcrumbs, but I would advise against this.  They added both flavor and texture and, to me, really made the dish.  A bonus is that this took only about 30 minutes start to finish!  We served this with roasted salmon and an Italian Orvieto white wine.  I will definitely make this again!

Ingredients

The Bread Crumbs
2 tablespoons extra-virgin olive oil
1/2 cup dry bread crumbs
The Pasta
3/4 pound small pasta shapes
1/2 cup reserved pasta cooking water
The Vegetable Mixture
1/2 cup extra-virgin olive oil
3/4 pound cauliflower florets, cut in 1-inch pieces (about 4 cups)
3/4 pound brussels sprouts, halved or quartered if large (about 3 cups)
Salt and freshly ground black pepper
1 small onion, finely diced
2-3 large garlic cloves, minced
1/2 teaspoon crushed red pepper
1-1/2 teaspoons chopped rosemary
1-1/2 teaspoons chopped thyme
Finishing
1/2 cup freshly grated Parmigiano Reggiano, plus more for serving

Directions

In a small skillet, heat the 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, about 4 minutes. Season with salt and transfer to a bowl and set aside.

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

While the pasta is cooking, heat 1/4 cup of the oil on medium-high heat in a large saute pan. Add the cauliflower and brussels sprouts and season with salt and black pepper.  Cook over moderately high heat, stirring, until lightly charred and crisp-tender, about 5 minutes. Add 1/4 cup of the oil to the skillet along with the onion, garlic, crushed red pepper, rosemary and thyme; cook, stirring, until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 more minutes. Keep warm.

Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing, until the water is nearly absorbed. Remove from the heat and stir in the 1/2 cup of grated cheese.  Serve the pasta in wide bowls, passing the bread crumbs and additional cheese at the table. (Alternatively, you can skip stirring the cheese into the pasta and add it instead to individual servings along with the bread crumbs.)