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Quinoa with Beets, Asparagus, and Chickpeas

What you need: 

1 tablespoon olive oil
3/4 cup dry quinoa
1/2 onion, chopped
2 cloves garlic, minced
3 beets, peeled and chopped
12 stalks asparagus, cut into 1" sections
1/2 cup white cooking wine
1 (15 ounce) chickpeas
1 tablespoon dried oregano
salt and pepper, to taste

What you do: 

1. Heat oil in a skillet over medium heat. Cook quinoa according to package directions.
2. Add onion and garlic to skillet and sauté until onion is transparent. Add beets and sauté about 5-6 minutes.
3. Add asparagus and wine and sauté until veggies are cooked.
4. Add chickpeas, oregano, salt, pepper, and quinoa and heat through.
Source of recipe: I made up this recipe because I had beets and asparagus.

Preparation Time: 
30 min
Cooking Time: 
Recipe Category: 


I cooked this for my family this evening.  It came out very well.  I think next time I will skip the oregano and add in a little mixture of my own spices.  The beets need a little more than 5-6 minutes if they are not jarred beets.  (I had mine sliced rather thin and they still needed more cook time.  

All in all I would make this again, full of protein and very filling.  If you are scared of eatting pink food, this may not be the food for you!

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