Vegetables & Quinoa

not actual recipe, but a variation

Hi everyone.  It's week 4 of our CSA!  On this beautiful day I was at BaltimOrganic farm for a short while and saw all sorts of good stuff popping up out of the ground.  I even got my hands dirty planting squash (but I'm not taking any responsibility if it doesn't grow :)) 

I love beets and eat them simply roasted with a little salt and olive oil.  If you eat a lot of them your pee will be pink- don't worry nothing is wrong you; I've experienced this many times!  :-) With the variety of vegetables we have this week I'm using one of my favorite go-to recipes and my most frequently made meal.  I eat Vegetables & Quinoa on a regular basis; it's easy, really light & healthy, and tastes good & refreshing.  This week I am using every vegetable in our bag in one easy dish!  It looks like a long write up b/c of everything in the recipe but it's really simple.  

Serves about 4- if you want less or more, it's very easy to adjust the recipe. 

What you'll use from your bag: 

• Garlic Scapes (1)
• Kale (2-3 leaves)
• Potatoes (4)
• Beets (2-3)
• Radish (2)
• Sugar Snap Peas (handful)
• Lettuce (optional, it's great w/o the added lettuce bed)

What else you'll need: 

• Quinoa (1 cup)
• Avocado (1, optional)
• Lemon (1/2, optional)
• Olive Oil
• Salt & Pepper to taste

First, Prepare:

• Heat your oven to 375 degrees
• Rinse potatoes, keep skin on, and cut in quarters
• Peel & cut beets in small cubs/triangles
• Toss beets & potatoes in a bowl with 1/2 Tbl. of olive oil 
• Arrange on a cookie sheet or pan & sprinkle with salt and pepper
• Roast beets & potatoes in the oven until tender- about 20 minutes (check half way through and flip if bottoms are burning)

Then (while the beets & potatoes are baking...)

• cook 1 cup of quinoa per package directions
• Chop the garlic scape
• Chop kale in salad/bite size pieces
• Thinly slice the radish
• Prepare a small lettuce bed in bowls or on separate plates
• Slice avacado

And then:

• Heat a pan with enough olive to cover the bottom
• Saute the kale in the pan w/ salt to taste (about 5 minutes stirring frequently)
• Add the garlic scapes to the pain & continue sauteing for another few minutes
• Add the sugar snap peas & radish- saute for about 2 more minutes
• Remove the saute pan from the heat & set aside

All Together: 

• Remove the beets and potatoes from the oven
• Equally distribute the quinoa on the salad plates/bowls you prepared
• Then place the beet/potato and saute mixture atop the quinoa
• Next, add the sliced avocado & squeeze the lemon equally among your portions

That's it! I hope you like it as much as I do! Happy Weekend!

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