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Beet Quinoa

Presented by Conscious Cuisine®
Makes five servings

1/4 tsp. extra-virgin olive oil
1 cup quinoa
1/2 cup chopped yellow onion
1/2 cup chopped zucchini
1/2 cup chopped celery
2 cups beet juice (about 10 medium beets)
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1/8 tsp. freshly ground black pepper

Heat a saucepan over medium heat. Add the quinoa and toast the grains for about three minutes. Stir the quinoa constantly, until it turns light brown and smells nutty.

Remove the quinoa from the pan, and return the pan to the stovetop.

Add the olive oil to lightly coat the bottom of the pan. Add the onions, zucchini and celery. Cook until the onion has just softened, about two minutes. Stir in the toasted quinoa, nutmeg, salt and pepper. Add the beet juice, and bring to a low boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, or until the quinoa has absorbed the beet juice and is fluffy.

Per serving (1/2 cup):

Calories 160; Protein 6 g; Total Fat 2.5 g; Saturated Fat 0 g; Carbohydrates 30 g; Dietary Fiber 3 g; Cholesterol 0 mg; Sodium 180 mg