Quinoa with Roasted Beets, Edamame, Sunflower Seeds and Roasted Eggplant Dip

Quinoa with Roasted Beets, Edamame, Sunflower Seeds and Roasted Eggplant Dip

Ever since I became a project manager, again, my average hours worked per week have increased quite a bit. It was expected. But I didn’t anticipate the tired eyes, low energy and desire to just veg out each evening with a plate of comfort food. So I started making quick and very healthy meals to re-energize. And I started using Sunday’s to prepare ingredients for the upcoming week to cut down on time in the kitchen. This past week I put together a quick meal using quinoa since it takes less time to cook vs. brown rice.

Ingredients
3 cups of cooked quinoa
1 bunch of beets with greens, rinsed and chopped
1 cup of cooked edamame
1-2 tablespoons of sunflower seeds
1 tablespoon of honey

Roasted Eggplant Dip
1 medium eggplant
1/3 cup of tahini
Juice from one lemon
1 can cannelini beans, drained and rinsed
2-3 cloves of garlic
1 teaspoon of cumin
1/4 teaspoon of cayenne pepper
1 teaspoon of chili powder
1-2 teaspoons of kosher salt
1/4 cup of flat leaf parsley
1/4 cup of cilantro

Guidelines

Set oven to 400 degrees fahrenheit. Trim greens from beets, cut ends off of beets and cut beets in half. Place beets in a rimmed glass dish and pour 1/2 cup of water in dish. Place dish in oven and cook for 20 minutes. Check beets for doneness and return to oven. Cook for an additional 20 minutes or until fork tender.

Prepare the eggplant dip per the instructions below. Prepare the quinoa per package directions. Cook the edamame per package directions.

Place beet greens in a pot with 1/4 cup of water and steam until just tender and greens are still bright. Be careful to not overcook the greens.

Place quinoa on a plate and top with steamed beet greens, edamame, beets, and sunflower seeds. Drop a 1/4 cup of eggplant dip on one side of the plate. Drizzle the entire plate with some honey or agave, your choice.

Roasted Eggplant Dip
Set oven to 450 degrees fahrenheit. Place one medium sized eggplant on a baking sheet and pierce the skin so it can release steam. Cook eggplant for 20 minutes or until cooked thoroughly. Remove the eggplant from the oven and let it cool down before removing the skin and ends. Cut eggplant into sixths and place in a food processor with the remaining ingredients. Process until smooth. Add water for desired consistency.

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