Before he started cooking at Napa, California’s celebrated Ubuntu restaurant, chef Jeremy Fox had never used quinoa; now it's one of his favorite grains. At the restaurant, this recipe is carefully plated to turn it into an edible work of art, but home cooks can make the same, flavorful dish with a lot less work by following this adaptation provided by Fox.
- serving (4 beets, 1/4 cup avacado, 1/2 cup quinoa, & 1 Tsp. chopped pistachios)Servings
- 16 baby red beets, trimmed
- 2 Tbs. sherry vinegar, divided
- 1 cup red quinoa
- 4 Tbs. olive oil, divided
- 1 medium avocado
- 2 tsp. chopped tarragon
- 2 tsp. minced shallot
- 2 Tbs. lime juice
- 1 Tbs. lime zest
- 1 cup wild arugula leaves
- 2 Tbs. chopped pistachio nuts
- Grapefruit slices for garnish, optional
1. Preheat oven to 350°F. Place beets, 1 Tbs. vinegar, and 1 cup water in large baking dish. Season with salt, if desired, and bake 1 hour, or until beets are tender. Cool, then peel and quarter.
2. Bring quinoa and 2 & 1/2 cups water to a boil in medium saucepan. Cover, reduce heat to medium-low, and cook 20 minutes, or until quinoa is tender and water is absorbed. Drain, and cool. Toss with 1 & 1/2 Tbs. oil.
3. Mash avocado with tarragon, shallot, 1 Tbs. oil, lime juice, and lime zest. Season with salt and pepper, if desired.
4. Toss beets in remaining 1 & 1/2 Tbs. oil and remaining 1 Tbs. vinegar. Season with salt and pepper, if desired.
5. Divide arugula, beets, quinoa, and avocado mixture among serving plates. Sprinkle with pistachios, and garnish with grapefruit, if using.
- Serving Size: Serves 4
- Calories: 432
- Carbohydrate Content: 50 g
- Fat Content: 23 g
- Fiber Content: 9 g
- Protein Content: 10 g
- Saturated Fat Content: 3 g
- Sodium Content: 423 mg
- Sugar Content: 11 g