I’m a big fan of root veggies… beets, carrots, whatever. I also really like quinoa, for its light texture and it’s incredibly awesome nutritional value… it’s not called “the gold of the Incas” for nothin’. I cook veggies a lot, but I really wanted to see what other forms/textures they could take. So rather than my usual chop or slice, I shaved them! It added a kinda rustic-fancy feel… something different 🙂 This approach is a little time-consuming, but as long as you have a peeler, it shouldn’t kill you (at least I hope not!). I cooked each vegetable separately, which is actually what took the most time, but I had reasons: 1- so that each veggie’s unique flavor would stand out on its own and 2- so that the beets wouldn’t die everything pink! If you’re really rushed for time, you can throw them all together- just start with the Brussels sprouts, onions, and beets first (they take the most time) and then add in the carrots and zucchini towards the end. Other than timing, this dish is simple, colorful, and light!
Serves 2
INGREDIENTS
For veggies…
1/2 beet
1/2 zucchini
1/2 red onion (any color will work)
1/2 large carrot (or 1 small)
around 10 Brussels sprouts
about 2 tbsp ghee or butter
salt and pepper to taste
For quinoa…
1/2 cup uncooked quinoa
1 cup water (or half chicken broth, half water- adds more flavor)
about 5 sprigs fresh thyme, or any other herbs you like
salt and pepper, to taste (I used 1/4 tsp salt & 1/8 tsp pepper)
drizzle of olive oil, ghee, or butter
To make quinoa…
Heat water (or water & chicken broth) and quinoa in a pot over high heat
When boiling, cover and reduce heat to low
Simmer for about 10-15 minutes, until fluffy
Add salt and pepper, leaves from thyme sprigs/herbs, and a little
olive oil, ghee, or butter to moisten and add flavor
Turn off and let sit until veggies are ready
To prepare veggies…
Clean & cut the ends off the beet and other veggies, as needed
Cut Brussels sprouts in half
Shave carrot into long peels
(I did this directly into the pan since I cooked the carrots first)
Next, shave 1/2 beet
(leave the end piece if you want- we don’t want any cut fingers or annoyed cooks)
Then shave zucchini, about half
Leave all of the veggies in little piles so when
you’re ready to cook them, they’re ready too
I used about 2 tbsp of ghee all together, little bits at a time
If you want more butter flavor, use more…
Start with between 1/2 – 1 tbsp and melt in a large pan over medium heat
Cook carrots for a few minutes, sprinkled with a
teeny dash of salt & pepper, until softened
Remove from pan, but keep melted ghee/butter in to use with next veggie
I cooked the Brussels next
Sprinkle with a little salt and pepper, and cook for about 7-10 minutes,
flipping about half way through, until lightly golden and soft
* To help cook Brussels faster, pour a little water (1/4 cup or so)
in the pan (they will steam)
Continue this process with the zucchini and onions
The onions will also need about 7-10 minutes to fully
cook and become soft and caramelized
The zucchini will only need a few minutes, similar to the carrots
Continue to add ghee/butter as needed, salting and peppering each time
(If the pan becomes a little grimy/brown and you need a fresh
start, just rinse with water and reapply a little ghee)
I did the beets last, for their coloring issue- I didn’t want pink Brussels sprouts 🙂
They need to cook for about 7-10 minutes
Make sure they have ghee or olive oil in them to
keep them moist- dry beets are no good haha
Now you’re ready to serve, phew!!
I like my rice and grains shaped into weird little molds, but you certainly don’t have to!
If you do though, here’s how…
Spray oil or grease a little ramekin or bowl
Pack with quinoa
Flip and boom, shaped quinoa!!
Then place veggies around it and eat…
Enjoy!
